Chef Frank & Babs

About Frank:

My love for cooking first started as a child, helping to prepare family meals and baking bread or treats. I couldn't be kept out of the kitchen and learned many family favorites. I took these traditional methods of cooking coupled with my training at Kendall College to pursue a career in Culinary Arts, where I found my way to Chef Paul Virant's kitchens.

Under Chef PV I was opened to the lifestyle of cooking seasonally, preserving ingredients using sustainable practices, and sourcing locally to support community. These have become my focus standards as well and are fundamental when selecting ingredients and creating dishes.

About Babs:

I've worked in the food and beverage/hospitality industries since I was 15; everything from hole in the wall BBQ joints, Greek diners, and divey pubs to Fours Seasons Hotels & Resorts, Chicago's Ritz-Carlton, and Michelin star restaurants (that's actually how Frank and I met!). My background in fine dining has given me a love for pairing beverages with meals, regardless of your pick of poison. While Frank's in the kitchen, I will be making the mocktails and cocktails, serving wine or beer, and setting the table for and during the meal.

About Us:

Our goal is to bring the kind of hospitality experience we love to your home for your guest(s).