Bubba Frank Email & Phone Number

Chicago, Illinois, United States

Worked here for the 2019 Riverwalk Season

Schaumburg, Illinois, United States

Chicago, Illinois, United States

Head Sous at Quartino, Event Chef at Montgomery Club, Executive Chef at ChiSox Bar & Grill

Midwest

Brownwood, Texas

Bubba is a one man show. He creates all menu's (as they change on a near daily basis) including themed events on a regular basis. He does his own prep, butchery, sauces, soups all while working the line for lunch and dinner service. He plans private parties and catering events then cooks the food for them. He is responsible for keeping track of inventory and making weekly food orders. He is also responsible for interviewing potential employees. His passion is of the culinary persuasion and… Show more Bubba is a one man show. He creates all menu's (as they change on a near daily basis) including themed events on a regular basis. He does his own prep, butchery, sauces, soups all while working the line for lunch and dinner service. He plans private parties and catering events then cooks the food for them. He is responsible for keeping track of inventory and making weekly food orders. He is also responsible for interviewing potential employees. His passion is of the culinary persuasion and he works tirelessly to push boundaries creating new flavor combinations, utilizing ingredients from all over the world. He cooks in the jazz style, often finding himself at 3 or 4 pm not quite sure what will be on the menu for dinner that evening. Since taking over executive duties, he has gained much popularity in the area, even drawing customers from as far as Austin and Dallas; some of which drive two and a half hours here for dinner and then turn around and drive straight back. He was invited to and participated in Austin's Tour de Vin food and wine festival, March of Dimes Celebrity Chefs auction (he donated his services to prepare dinner for 10, it sold for $1400) and the Pecan Jam food and wine festival where he gave a one hour cooking demonstration. He has also collaborated with local food and wine producers to ensure top quality products are being used. Recently he has done a lamb tasting with Capra foods for their potential buyers from whole foods, they made their deal. He has traveled to Italy twice in the past 18 months, once to attend the Sigep food expo(the biggest of its kind on Earth) and more recently in January to study under Master Chef Mario Scalera. Although his cooking stems from Italian cuisine moreso than any other type, his creations branch out to opposite ends of the world. He is orchestrating a symphony of flavors that compose all things delicious. Show less

I was responsible for our entire small plates menu; which included a variety of authentic thin crust pizzas, artisan cheese plates, antipasto platters, gourmet cheeseburgers, hummus, etc. I was also responsible for baking all bread, making all gelato & sorbetto, as well as most desserts.

Bachelor Of Business Administration (B.B.A.), Business Administration And Management, General

Mathematics