Born and raised along the Connecticut shoreline, Frank Giglio began his culinary career at the age of 15, when he first stepped into a professional kitchen. With a desire to learn more and deepen his skills , he headed north to the New England Culinary Institute in Montpelier, VT. After completing apprenticeships in Portland, OR and Boston, Frank spent the next few years cooking his way across the country, making it as far west as Alaska, where he learned to cook wild game like wild salmon, moose, king crab, and elk.
In 2003, Frank felt the call to leave the restaurant scene and begin his journey into "natural foods". For the next 4 years, he taught himself to prepare a wide variety of vegetarian, vegan, and diet specific meals in a small kitchen located inside FoodWorks in Guilford, CT. During this time, Frank would attend the Institute for Integrative Nutrition in NYC.
Years would pass with Frank honing his skills in Arizona, British Columbia, Bali, and New Hampshire, before meeting his wife Camille, purchasing an off-the-grid home in Maine and starting a family.
A big advocate for wild and locally sourced ingredients, Frank teaches cooking classes and caters throughout the state of Maine and beyond. He recently became the kitchen manager for neighboring MOFGA (Maine Organic Farmers & Gardeners Association) and a local chapter leader for the Weston A. Price Foundation. Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for NY Times Best-Selling Dr. Alejandro Junger’s Clean Eats cookbook.