about
chef franck
Most people simply know me as or simply call me Chef Franck; and that is exactly how I like it. Over time, "Chef Franck" has become more than just a name; it is a reflection of the way I show up in everything I do, with heart, passion, and a relentless commitment to grow and improve.
Behind the title is a lifetime dedicated to the craft of hospitality: My career began in the kitchens of Brittany, France, where I trained under Michelin-starred chefs who demanded nothing short of excellence. Those early years forged a deep respect for precision, discipline, and creativity. As I grew, my path took me beyond the kitchen, leading and mentoring teams, building businesses, and evolving with one constant: a love for creating meaningful connections.
From fine dining restaurants to luxury hotels and entrepreneurial ventures, every chapter has been a pursuit of one thing: creating meaningful experiences that stand the test of time. It has become so much more than food or leadership. It is about connection, transformation, influence and the pursuit of something greater than the work itself. It is the energy you bring into a room, the standard you set without saying a word, and the respect you earn by how you show up day after day.
Cheffranck.com was created as an extension of that spirit, a way to connect directly, without layers or filters. A place where craft, leadership, and authenticity meet opportunity. Whether it is building unforgettable workplace culture, strengthening teams, or guiding personal and professional growth, my mission remains the exact same: to elevate, to inspire, and to leave every place - and every person - better than I found them.
This is not just what I do. It is who I am.
his journey
I have never been one to follow a straight path; mine has been forged through pressure, uncertainty, reinvention, and an obsession with meaningful growth. What began in a small kitchen in Brittany at the age of 15 has become a lifelong pursuit of mastery, resilience, and purposeful leadership. From chasing Michelin stars in France to leading five-star operations across the Pacific and the U.S. I have learned that excellence is not found in the title, the awards, or the prestige; it is in the process. I have “failed”, started over, worked in languages I did not speak, and rebuilt my identity more than once. Along the way, I have grown from an apprentice with a dream to a chef tested by fire, an hospitality executive with a broader vision, and now, a founder, CEO and author driven by the same hunger I had on day one; but with far more perspective. Today, my work lives at the intersection of precision, purpose, and transformation; guiding teams, leaders, and organizations to rise, evolve, and deliver at the highest level. Not because it is easy, but because it is worth it.
highlights:
2000 – The First Step | At just 15 years old, I entered the world of professional kitchens through a traditional French apprenticeship. No glamour, no shortcuts; just hard work, repetition, and the quiet realization that this was the life I wanted.
2002 - A defining chapter at L'Auberge des Glaziks | I joined Chef Olivier Bellin’s team in Plomodiern, Brittany, before the restaurant had its first Michelin Star. Over two very intense years, we poured everything into elevating the cuisine. That first star came not just with joy, but with proof that our relentless efforts had meaning.
2005 – St-Tropez and the Pressure of Prestige | I moved to the glamorous coast to work at Lei Mouscardins, a two Michelin Star restaurant where precision was non-negotiable and the pressure was non-stop. It sharpened my skills; and certainly my tolerance for heat.
2008 – L’Atelier de Jean-Luc Rabanel and a Creative Revolution | I joined L’Atelier de Jean Luc Rabanel in Arles, a place where tradition met innovation head-on. In 2009, we earned our second Michelin Star, and Chef Rabanel was named Gault & Millau Chef of the Year. I served as the pastry chef and later the second de cuisine, learning to lead, adapt, and push boundaries daily.
2010 – New Horizons in Bora Bora | I traded Michelin restaurants and French winters for the tropics of French Polynesia, joining the St. Regis Bora Bora. It was my first true exposure to the luxury hotel world; and a wake-up call on what service, culture, and hospitality could truly mean.
2012 – Starting Over in Hawaii | I landed on Kauai to become Executive Pastry Chef at The St. Regis Princeville, without speaking a word of English. I had to prove myself all over again; new language, new culture, same standards. At 29, I earned my first Executive Chef title. Nothing was given; everything was earned.
2015 – Five Stars in San Francisco | I took on the role of Executive Chef at The St. Regis San Francisco, a Forbes 5-Star iconic property where the pressure was not just in the kitchen; it was in every detail, every service, every day. I learned as much about people and systems as I did about food.
2017 – A New Perspective in Sedona | I moved to Arizona to lead the Food & Beverage division at L’Auberge de Sedona, overseeing all dining and beverage operations in one of the most breathtaking settings in the Southwest. It was a different kind of challenge; one that definitely tested my leadership more than my knife skills.
2020 – Founding Incrementum LLC | After two decades of cooking, leading, and building teams, I launched my own hospitality consulting company, Incrementum. Born from a deep belief that growth is never finished, the company was built to help others lead with intention, raise standards, and evolve.
2021 – Family and the East Coast Reset | I relocated with my wife Kristin and our first daughter Lorena to Connecticut and joined Auberge Resorts Collection, bringing my perspective to one of the industry’s most respected luxury brands. The East Coast became a place to root down, reset, and reflect.
2023 – Full-Time Entrepreneur, Full-Time Purpose | With experience, clarity, and fire still burning, I reignited Incrementum LLC as a full-time venture; consulting, coaching, writing, and building something that represents who I am and what I stand for. I am not here to slow down. I am here to keep growing; and to help others do the same.
2025 – Relentless Growth is Released (Fall 2025) | After years of collecting lessons, setbacks, and breakthroughs, I published my first book: Relentless Growth. It is more than a memoir. It is an inspirational journey for those who want to evolve; written by someone who has lived every page. From a 15-year-old apprentice in Brittany to an author and entrepreneur in the US, the journey continues.
how he works
philosophy
Everything starts with THE mindset. Relentlessness, mastery, growth, and commitment are not just habits; they are the way I choose to show up, every single day. I believe the difference between good and great, between average and exceptional, lives in the mindset you bring to the work. Growth is not something you stumble into; it is a decision. Mastery is not about reaching a finish line; it is about raising the bar, even (and especially) when no one is watching. Commitment is not a word you say; it is a standard you live by. I work with the belief that how you do anything is how you do everything, and that the pursuit of something meaningful is built moment by moment, through presence and the absolute refusal to settle.
There is no perfection to chase. It is the deliberate act of showing up with purpose, pushing forward with heart, and never letting comfort define your limits.
This mindset has shaped every chapter of my career; from long shifts in the kitchen chasing impossible standards, to stepping into leadership when I still had more questions than answers. It taught me that talent means nothing without consistency. That there is a subtle dance of dual forces between ambition and patience. And that real growth demands sacrifice, humility, and the willingness to be uncomfortable far longer than most people are willing to stand.
I do not approach my work casually, never did. I approach it like it matters - because it does. Every project, every partnership, every collaboration, every moment is a reflection of what I believe: that excellence is not an act, it is a habit. It is a way of living, leading, and leaving something behind that cannot be erased.