From Global Kitchens to Local Tables
My culinary journey has taken me through kitchens across the U.S. and abroad, shaping an approach rooted in seasonality, technique, and practical experience. Today, I focus on cooking with care and teaching others to feel more connected, capable, and creative in the kitchen.
Chef Frank Giglio
Throughout my culinary journey, I've had the privilege of working in kitchens across the United States and abroad, immersing myself in diverse culinary traditions and techniques. Each experience has deepened my connection to food, revealing the profound relationship between the land and the table. Emphasizing a farm-to-table approach, I’ve sought out the highest quality, organic ingredients, often sourced from local farms in Maine. This commitment not only respects the environment but also celebrates the unique flavors each season and locale. My travels have enriched my understanding of regional cuisines, allowing me to create dishes that reflect a harmonious blend of cultures while honoring the integrity of the ingredients.
A Brief Timeline of my culinary journey
1994 - Began washing dishes at a retirement home
1995 - Started working at a large scale seafood restaurant in my hometown of Branford, CT. Worked in the breading room, fry station, and overall prep cook.
1997 - Attended New England Culinary Institute in Montpelier, VT. (2 year AOS program)
1998 - First Apprenticeship at Heathman Hotel in Portland, OR.
1999 - Second Apprenticeship at Olives/Figs in Charlestown, MA.
2000 - Spent the summer cooking at a fly-in fishing lodge in Alaska.
2003-2007 - Opened and ran Spice Of Life Deli inside Foodworks Natural Food Store in Guilford, CT.
2007 - Apprenticed then taught at Tree of Life Rejuvenation Center. Was currently raw vegan.
2008 - Moved Back to CT to train and run Vermont 100 mile foot race. Completed the race in under 23 hours as a raw vegan.
2012 - Two months spent in Ubud in Bali to manage the kitchen for Radiantly Alive Yoga Teacher training.
2012-2018 - Ran Three Lily Farm, an off-grid homestead in Thorndike, ME. Specialized in online education, in person retreats, and catering.
2019-2021 - Kitchen manager & Pizza cook at Lincolnville General Store in Lincolnville, ME.
2021 - 2025 - Kitchen Production Manager at Ararat Farms in Lincolnville, ME.
2025 - Launch of Farm & Forage Kitchen LLC
