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JohnFranke

John Franke Bio

John Franke graduated in 1994 from Johnson and Wales University. After graduating, John began his professional career in Dallas, TX with Harvey Hotels, Neiman Marcus, and Pappas Restaurants before embarking on missions and humanitarian work in Burkina Faso, Africa from 2003-2007.

Franke then joined forces with Front Burner Restaurants as the Vice President of Culinary Operations. During his 11-year tenure, Franke led the culinary development for multiple brands. His focus with the menu development for each brand was driven towards building relationships with local farmers, ranchers and growers to produce unique but approachable offerings in all scratch/high volume kitchens. In May 2019, he launched Franke Culinary Consulting, LLC. With more than two decades of experience, Franke brings extensive knowledge in menu development, team building, vendor relationships, and kitchen design, to all his clients.

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If you’ve switched to a gluten-free diet, do you miss baking with all-purpose flour? You might want to try naturally gluten-free sorghum all-purpose flour. “It’s the closest to all-purpose flour ...