Frank grew up in Lafayette, Louisiana, the youngest of four in a house where his father cooked on weekends and his mother cooked everything else. He spent eleven years as a line cook, mostly on the wok and flat-top stations of a pan-Asian restaurant in Houston, before leaving kitchens for a job in logistics. He still cooks like a line cook: everything chopped before the burner goes on, and a carbon-steel wok that he will tell you about at length.
His recipes lean toward food that comes together fast over high heat. Fried rice shows up often because he makes it at least once a week with whatever is in the fridge. The Filipino and Thai dishes came from two cooks he worked beside in Houston, who taught him how to build a silog breakfast plate and how much fish sauce a Thai salad dressing needs.
Frank started brewing mead in 2019 after a neighbour gave him a bucket of honey from her hives. He has made about thirty batches since. Roughly six were worth bottling.
He lives outside Austin, Texas, with his wife, two kids and a rescue dog named Biscuit who waits by the stove for dropped rice.
