Frank Giglio wears many hats. At age 15, he fell in love with the fascinating world of food. Eager and intrigued, he began apprenticing directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food, and infused in him the importance of fine arts mastery, since tastes and flavors create an artistic passion for creating delicious and nourishing cuisine. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, and a graduate of The Institute for Integrative Nutrition in NYC.
While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. He remains deeply connected to the earth in his daily life, merging herbalism and living food nutrition with wild food foraging. Frank creates innovative dishes that are wholesome, full of vitality and have a very small ecological footprint. He is blessed to share this passion with his clients and also with his wife and their young son.
Frank is the owner and proprietor of Frank’s Finest, LLC which specializes in organic and wildcrafted herbs and spice blend.