After 2 years of apprenticeship in Lyons France at a 2 Michelin Star Restaurant, Frank Parhizgar returned to Toronto where he has worked at some of the city’s finest restaurants. He also completed a stagier under the critically acclaimed Jean-Georges Vongerichten in New York. He was Head Chef of Centro for 5 years, and Executive Chef to Marc Thuet before opening his own critically acclaimed restaurant Frank’s Kitchen in Toronto’s Little Italy in March of 2010.
Together with his brother Farzad Parhizgar and wife Shawn Cooper, former General Manager of the Platinum Club restaurant at the Air Canada Centre, they have been rated as a Top 10 Restaurant in more than 10 publications.
He continues to subscribe to the “everything made in house” and “Sourcing Local Ingredients” philosophy and does his own Hand Crafted Breads, Cheese, Butchery, Charcuterie and even pottery.
Over the past 5 years, Frank’s Kitchen has become that rare article, both a neighborhood and a destination restaurant.