Grew up in the French Alps and learned to cook working at his parents Country Inn and Bistro. He developed a passion for food at a young age and at 14 he delcared, “I will be a chef”. He attended the Acadamie De Grenoble  and graduated number two in his class. After that he moved to Paris and was fortunate to worked under some of the world’s top chefs. With his classical training and career path, he came to America in the early 80’s to be a chef at the Pavillon, in Washington DC. He then worked at the Four Seasons Hotel in Seattle, New York and Newport Beach. He was recruited to be the chef at The Beverly Hills Regency, a private club owned by David Murdock. After getting married he moved to New York, where he was the chef at two of New York’s top restaurants.

Fate and circumstance brought Franck to Cape Cod in 1996, where he made a name for himself at the Barley Neck Inn in Orleans and then at the Circadia in Harwich. Franck is well known for his outstanding sauces and fresh seasonal ingredients. With an open mind, Asian influence and classic French style he continues to wow our clients and their guests.  His interest in studing the American palate keeps his menu’s innovative and current. We are truly fortunate to have him as our chef and he brings his vast knowledge and deep passion to your event.