Born in Paris in 1972, Franck step into the butchery world at 14 years old, graduate at 16, he went then to work and train alongside one the best Mater chef in food production and banqueting. He won his first gastronomic gold medal and obtains his culinary qualifications.

 

Hunted from England, He arrived in London in 1993 to join the “Traiteur” team at Harrods in the production kitchen. Quickly gaining promotion he went to the Selfridges overlooking the 14 eateries outlets and open a “Traiteur” counter within the Food hall in London and Manchester.

 

Back at Harrods has a head chef in charge of the production and innovation within the food hall and banqueting side, he stayed two years and went to explore the outside catering working on high profile events for stars and celebrities.

 

He then moved in Suffolk where he opens his own business” Food Creation”, who became after just three years, the top outside catering company in Suffolk as well as providing exquisite food on a weekly basis for 14 delicatessens along the heritage coast.

 

Franck, as an author, self published the 1^st culinary book written in English about the topic “Terrine and Verrine” who as sold 10000 copies to date.

 

He has been intronise “Disciples d’Ecoffier International” and work as a food consultant on various project such as government and top brands in the catering industry.

 

He also done some filming for Renault channel, appeared on Ready steady cook, He is a regular on BBC radio and won the Iron Chef UK 2010.