Stan Frankenthaler Biography

Stan Frankenthaler is a chef and restauranteur who presently serves as CraftWorks' Chief Officer of Food & Beverage, Brewing & Strategic Supply. Stan was finally permitted to peel peas and cook chicken after years of being driven out of the kitchens at both his grandparents' houses in rural New York state and Alabama... Before long, he was preparing the majority of the family's dinners, which frequently lasted several hours. Stan claims he can't recall a moment when he wasn't utterly charmed with food's rituals and beauty. He started cooking professionally as a youngster and paid his way through college by working in kitchens in Atlanta and Athens, Georgia. Stan applied to and was admitted to the Culinary Institute of America after finishing with a degree in English. He graduated top in his class. Stan went to Boston in 1984 and got his first job as a petty officer at the Hotel Meridian. A year later he began a 4 1/2 year career at Jasper's ascending to the rank of Sous Chef and then as Head Chef while entrepreneur Jasper White produced a cookbook. During that time, Jasper's received four stars from the Boston Globe and was inducted into the Boston Magazine Hall of Fame. Stan departed Jasper's in 1989 to travel around Europe's wine regions. When he returned, he worked at Hamersley's Bistro. Stan was also beginning his first solo firm, Choice Catering Company, at the same time. His high-quality prepared cuisine received wonderful reviews, including a Best of Boston award from Boston Magazine in 1990. When the opportunity to become a co-owner and chef at The Blue Room arose, Stan shuttered Choice and joined two friends in a restaurant that would go on to become a huge critical success. The Blue Room earned rave reviews from Bon Appetit and Metropolitan Home, and Esquire named it one of America's Best New Restaurants in 1992.

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