Anthony Frank – Williamsburg Lodge
Chef Anthony Frank was named the executive chef for the Williamsburg Lodge in 2013. He is responsible for all culinary operations at the Lodge, including conference services, the lobby lounge and Traditions restaurant. Chef Anthony joined Colonial Williamsburg in August 2006 as conference chef de cuisine at the Lodge. In 2011, Chef Frank and a team of Colonial Williamsburg chefs prepared a Virginia-inspired dinner at the famed James Beard House in New York City.
Frank’s culinary career began at the age of 15 in an Italian specialty shop on Long Island, N.Y., with duties that included dishwashing, preparing entrees and catering. After completing his degree at Virginia Wesleyan, he moved to Lake Tahoe, Calif., to the Sunnyside Restaurant and Lodge and later to Malibu, Calif., to open Dukes Restaurant. He eventually returned to New York to study at the Culinary Institute of America, graduating in the top five percent of his class.
Frank completed a Culinary Institute externship in Maui under the leadership of one of the great chefs of Hawaii – Peter Merimen – at the Hula Grill. He then returned to Virginia Beach to serve as sous chef for The Founders Inn. In June of 2002, Chef Frank was named executive chef for Virginia Crossings Resort in Richmond, Va., where he developed a unique regional style using local products and the freshest ingredients.
Learn how you can gain early access to tickets to Chef Anthony’s events at Beaufort Wine and Food Weekend here!