Born in Paris, Franck began his career aged 14 as a butcher’s apprentice. Two years later, he integrated prestigious Parisian culinary school CEPROC where he quickly progressed and gained considerable work.
Aged 22, Franck was head hunted by Harrods to expand their delicatessen counter. He joined Selfridges six years later where he launched their delicatessen counters in both London and Manchester.
Franck then moved to Rhubarb Food Design, catering in VIP Rooms at exclusive events and at the homes of many “A list” celebrities.
In 2005, Franck decided to set up his own catering and events company specialising in tailor-made menus for exclusive corporate and private events as well as fine dining and boutique delicatessen food. Since then, Franck’s published his first book and started undertaking major consultancy work for international corporations.
Franck is the first chef hosting a Gourmet Week in Courchevel for Supertravel’s luxury skiing holidays.
Franck works on a series of tutorials and video recipes for corporate client Koppert Cress.
Franck sets up pop-up concept restaurant The Glass Kitchen at Harvey Nichols. A few days after launch, Antonio Carluccio visits the restaurant and congratulates Franck on the set up and food.
Franck works alongside Paul Rankin as celebrity chefs for an exclusive canapés reception in London.
Franck starts teaching at Gordon Ramsay’s Tante Marie Culinary Academy.
Franck battles Michelin chefs Tom Aikens, Judy Joo, Martin Blunos and Sanjay Dwivedi on TV show Iron Chef UK. Following 3 days of filming in Glasgow and a fantastic human experience, Franck wins the challenge.
As a consultant for Searcys Champagne Bar, Franck introduces a selection of terrines and verrines to the menu at both the St Pancras and Westfield venues. Michel Roux Junior, who was filming in St Pancras hall at the time, expresses his enthusiasm for the concept and makes a verrine himself on TV Master Chef a few weeks later.
Franck is made food contributor for magazine Places and Faces and publishes dozens of recipes.
Franck is cited as one of the world's top 20 chefs in HELLO! magazine lifestyle series Haute Cuisine, dedicated to gourmet food and celebrity entertaining.
Franck makes his first appearance on daytime television cookery program Ready, Steady, Cook. Teamed up with opera star Lesley Garrett, they win the challenge of the day.
Franck’s first book Terrines & Verrines is published and sells rapidly in the UK as well as abroad, including at the famous Books for Cooks shop in New York.
Franck sets up his own catering and events company, offering exclusive corporate and private dining experience as well as consultancy services.
Franck works alongside Rhubarb Food Design's chef executive for a weeklong celebration of Stella McCartney’s wedding at the Isle of Butte in Scotland for a weeklong celebration.
Franck is catering at James Bond’s Die Another Day première. Working in the VIP private lounge, he gets to serve James Bond himself, incarnated by Pierce Brosman. Funnily, Franck finds himself in the same situation a few years later, serving less successful spy but equally high profile star Roman Atkinson at the première of Johnny English.
Franck joins Rhubarb Food Design and explores the outside catering world, working on high profile events for stars and celebrities.
Back at Harrods has a head chef, Franck is now in charge of the production and innovation for both the food hall and the banqueting side of the business.
Quickly gaining promotion, Franck goes to the Selfridges overlooking the 14 eateries outlets and opens a delicatessen counter within the Food hall in London and Manchester.
Franck is headhunted by Harrods to develop their delicatessen offering. He is making 60 different terrines daily and creates over a hundred new products during his stay.
Franck qualifies as a “traiteur” – master in the art of high class delicatessen food - from prestigious culinary school CEPROC in Paris.
Franck wins his first gastronomic competition gold medal.
Franck qualifies as a butcher in Paris.
Having worked in various culinary management and banqueting roles at very high level, Franck excels in everything from staffing, budgeting, product and menu development, sourcing, procurement and staff training.
Franck is committed to creating innovative dishes using best quality ingredients only. Be it for top corporate events, private parties or schools and colleges, he has never stopped pushing the boundaries of his creativity and aims to bring people together around delicious and beautiful food. Whatever your requirements, Franck will work around them to provide you with a fantastic culinary experience.