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Bobby Frank

Bobby Frank

Chef de Cuisine - Mignonette Downtown

When Daniel Serfer set out to find a chef de cuisine for his and Ryan Roman's new lovechild, Mignonette, Serfer was fully aware the search wouldn't take him far. For in his own backyard (Blue Collar's kitchen, if you will) was Bobby Frank – Serfer's protégé and Mignonette's new chef de cuisine.

With over 10 years' worth of industry experience under his apron, Frank has seen his fair share of kitchens. He began his career in 2002, at the young age of 15, humbly bussing tables at Lake Seminole Square retirement home in Largo, FL. In five years he worked his way from the front of the house to the back of the house, eventually finding himself in the kitchen where he realized he belonged.

Frank studied at Johnson & Wales University in North Miami, FL and earned an Associate's Degree in Culinary Arts and a Bachelor's in Food Service Management. While still in school, Frank worked up the ladder at Emeril's at the Loews Hotel on Miami Beach. Under the leadership of Emeril Lagasse, Frank went from garde manger to lead grill cook in just six months.
After graduating in 2010, Frank was offered the opportunity as sous chef at Norman's at the Grand Lakes Ritz-Carlton in Orlando. Realizing that Orlando was no Miami, he hauled his U-Haul back to the 305 and transferred to Norman's 180 in Coral Gables, all the while maintaining his role as sous chef.

Before meeting Serfer and becoming his executive sous chef in 2013, Frank had never heard of Blue Collar; during this time, he admitted to living under a rock called Kendall. Frank drove past Blue Collar five times before realizing the restaurant he was interviewing at was, in fact, adjacent to a Biscayne Boulevard hooker hut. “This looks promising," he sassed to himself before walking through the door.

Serfer saw a little (read: a lot) of Young Danny inside of Frank. After strongly critiquing Frank's experience, the two quickly formed a bond. It's similar to a bromantic relationship, as the two text and call each other at odd hours of the night – probably unbeknownst to Serfer's betrothed Roman.

As the chef de cuisine at Mignonette, Frank – whom Serfer affectionately calls Grey Bush (for Frank's distinctive salt-and-pepper locks) and Bobby Bottle Service (watch this for reference) – now sets his sights on the conquest of shucking oysters and schmoozing with guests alongside his Jedi master chef and número uno, Daniel “Papa Bear" Serfer.