Stan Frankenthaler started his cooking career at the age of seven with his grandmother. At seventeen, he cooked his way thru the University of Georgia (1978-1982), then the Culinary Institute (1982-1984), followed by apprenticeships with Great Chefs Jasper White, Gordon Hamersley, and Jody Adams in Boston.
Great Chefs caught up with him shortly after he and Great Chef Chris Schlesinger opened the Blue Room at One Kendall Square in Cambridge, Massachusetts in the mid 1990’s, and they taped him for their Great Chefs of the East series. The Great Chefs team visited and taped Chef Stan again later for their Great Chefs – Great Cities series.
In 2005, he left the restaurant business and became the Vice President & Corporate Executive Chef for Dunkin Brands, Inc. In 2014, he left to become Chief Officer of Food & Beverage at CraftWorks, the food and brewery group located out of Chattanooga, Tennessee, whose brands include Gordon Biersch Brewery, Rock Bottom, Old Chicago Pizza, ChopHouse & Brewery and many others. CraftWorks has over 200 restaurants and employs over 12,000 in 70 locations.
Grilled Peaches with Grilled Walnut Bread
Serving: 4 Print Grilled Peaches with Grilled Walnut Bread By Great Chefs November 10, 2015 The heat from the grill caramelizes the peaches and gives them a distinctive smoky flavor. This is a wonderful dessert, summer or winter, with grilled peaches served on grilled walnut bread with whipped cream, balsamic vinegar, and peach-walnut chutney. The […]
Sweet and Sour Quail Peruvian Style
Serving: 4 Print Sweet and Sour Quail Peruvian Style By Great Chefs November 9, 2015 An exotic mix of spices, vinegar, red wine, dried fruit, and vegetables makes a dark, tangy marinade and sauce for quail, which are served on a bed of salad and garnished with homemade potato chips. Plan to begin this dish […]