Franck was born in 1959 in Nice, France and spent most of his professional life working in the south of France near the Mediterranean. He trained at Lycee Hotelier de Nice. Following tradition, he worked at a series of fine restaurants for the opportunity to work with outstanding chefs, beginning with Jacques Maximim at le Negresco Hotel in 1978 and 1979 (and returning in 1982 and 1984 to work with him as chef saucier). He worked at the Hotel Juana in Juan-les-Pins with Alain Ducasse, first as commis, then saucier, before returning to le Negresco.

He went up to Italy to work at Enoteca Pinchiorri as second, then as Chef de Cuisine. In 1987 he moved to Le Louis XV, the first time to work again with Alain Ducasse, then in 1996 as his second de cuisine.

Great Chefs was to film Alain Ducasse in 1998 at Le Louis XV and he asked that we tape Franck instead because “he cooks better and it will give you a better show”. He presented a Risotto with Porcini Mushrooms and a Shellfish Seafood entrée. He has headed the team there ever since. In 2007 he was appointed Executive Chef of all the restaurants at the Hotel de Paris Monte Carlo. He is also still the Executive Chef of the iconic Louis XV-Alain DUCASSE, whose kitchen he runs with the efficient complicity of Dominique Lory.