John Franke
Partner
In 1995 John Franke graduated from Johnson and Wales University in Providence, Rhode Island with an Associates in Culinary Arts and a Bachelors in Food Service Management.
After relocating to Dallas, John began his professional career with Harvey Hotels as a sous chef. Then Neiman Marcus as a sous chef and later chef de cuisine working under the mentorship of Sharon Hage. He then moved to Chicago to work at Nick’s Fishmarket as an executive sous chef. Later, became Executive chef at Sullivan’s Steakhouse.
John then moved back to Dallas to become the concept chef for Pappadeaux. While at Pappadeaux John was instrumental in the creation and rollout of multiple dishes. As well he lead the kitchen opening teams for 8 locations. In 2003 he left for Africa to embark on missions and humanitarian work in Burkina Faso. After returning to the States, John worked as a Research and Development Chef in Houston, TX with Pappas Restaurants working with Pappasito’s, Pappadeaux and Pappas Seafood House.
In June of 2008, John moved back to Dallas to join forces with Front Burner Restaurants as the Corporate Chef and then Vice President of Culinary Operations. During his 11 year tenure, John led the culinary development, kitchen layout, and culinary team building for Twin Peaks, Ojos Locos Sports Cantina, The Ranch at Las Colinas, Haywire, Whiskey Cake, Velvet Taco, Mexican Sugar, Ida Claire, Sixty Vines, The Keeper and Son of a Butcher. John’s focus with the menu development for each concept was using the freshest ingredients possible, establishing close relationships with local growers and ranchers, using as many of those local products in the brands, and making all of the recipes in house from scratch.
John is also on the boards of directors for the Global Culinary Innovators Association as well as Our Daily Bread, a non-profit homeless outreach in Denton, TX.
John’s extensive experience and knowledge in menu development, team building, vendor relationships, kitchen design, and high volume execution are allowing him to be the most well rounded culinary consultant he can be.
Education
JOHNSON & WALES UNIVERSITY
A.A.S. Culinary Arts, 1995
B.A., Food Service Management, 1995
Activities & Affiliations
• Board Member, Global Culinary Innovators Association
• Board Member, Our Daily Bread Non-Profit