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Stan Frankenthaler Speaker & Booking Information

Chef Cookbook Author & Teacher; Chief Officer of Food & Beverage and Brewing & Strategic Supply at CraftWorks
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Stan Frankenthaler Booking Agent Contact Details


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Stan Frankenthaler Biography


Stan Frankenthaler is a chef and restauranteur currently serving as Chief Officer of Food & Beverage and Brewing & Strategic Supply at CraftWorks.
After years of being chased out of the kitchens at both his grandmothers' homes in rural New York state and Alabama young Stan was finally allowed to shell peas and fry chicken... Before long he was cooking most of the family's dinners events that often stretched on for hours. Stan says he cannot remember a time when he was not completely enamored with the rituals and beauty of food.
He cooked professionally as a teenager and earned his way through the University of Georgia with kitchen jobs in Atlanta and Athens GA. After graduating with a degree in English Stan applied and was accepted to the Culinary Institute of America where he graduated first in his class.
Stan moved to Boston in 1984 and found his first position as a poissioner at the Hotel Meridian. A year later he began a 4 1/2 year stint at Jasper's rising to the role of Sous Chef and serving as Head Chef while proprietor Jasper White wrote a cookbook. During that period Jasper's won a 4-star rating from the Boston Globe and was inducted into Boston Magazine's Hall of Fame. Stan left Jasper's in 1989 to tour the wine regions of Europe. When he returned he took a position at Hamersley's Bistro. At the same time Stan was launching his first independent venture Choice Catering Company. His top quality prepared foods won rave reviews including a Best of Boston award in 1990 from Boston Magazine. When the opportunity to become a co-owner and chef at The Blue Room presented itself Stan closed Choice and joined two friends in a restaurant that was to become a major critical success. The Blue Room received enthusiastic reviews from Bon Appetit and Metropolitan Home and was named one of America's Best New Restaurants by Esquire in 1992.

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