Conference Theme: Conflict & Change
Recorded on 6/5/17


When Frank began college at the University of Massachusetts-Amherst, he had the intention of becoming a doctor. But when he went to visit his father--a retired plasterer who had opened a Cuban-Italian restaurant in Miami--over a school break, he realized he loved the restaurant business and switched his major from pre-med to restaurant and hotel management. He took his first job with Sky Chefs and worked his way through executive posts at Restaurant Associates, the Wolfgang Puck Food Co., Au Bon Pain, and Uno’s. Frank serves as an advisor on the UMassHospitality and Tourism Management Board, is a trustee for the Boston Children's Museum, a director for the National Restaurant Association, a director for the Massachusetts Restaurant Association, and a member of the Nutrition Roundtable for the Harvard School of Public Health.