Frank Bilotti, an Executive Chef. Born and raised in Staten Island, New York has been cooking for the past 18 years. Finding the love for food, and it’s way to the heart, quickly made his career choice very easy. Preparing food in a professional food establishment at the age of 14 and by 16 he was cooking on the line. Soon after, he went away to college in Providence, Rhode Island at Johnson and Wales University. After 2 years of hard work and practice, he graduated and very eager to jump back into the fire with a whole new out look. Starting work as a Sous Chef at a local restaurant then worked for a prestigious caterer that traveled nationally. Frank has worked In various hospitality scenes from “Mom and Pop” restaurants to very high volume establishments.
At the age of 23, Frank was hired as the Executive Chef at Bin 5 in Staten Island. Bin 5 became one of Staten Islands most desired date spots. With a culinary background being predominantly Italian. Chef used this as a foundation to expand his creativity with other ethnic cuisines and modern trends to form a fusion in which Staten Island wasn’t used to. Staten Island soon embraced the style and lead him to be recognized by the community, newspapers, food blogs numerous magazines. Ultimately noticed by Michelin and became “Recommended by Michelin” back to back in 2011, 2012 and 2013. He was a contender in multiple competitions in which Chef Frank received much recognition.
Late September of 2013 Became one of the competitors for the Fox Networks Season 13 of “Hell’s Kitchen” produced and starring Chef Gordon Ramsay. In due time, Chef was notified with the honor of competing on the show. To this day, the experience of working for such a world renounced Chef on a face to face basis, has to be the highlight of his culinary career so far. Though it may have been the hardest culinary venture, it was a learning experience. It has opened his eyes to a whole new world that he is eager to travel and learn. “I am beyond grateful for the experience I have had. I am looking forward to what the future will bring.”… “A true chef isn’t really happy, unless the diner is happy”. To me, the best feeling you could have is putting a smile on a strangers face with out ever meeting or making eye contact with them. Simply put your heart on that dish every time.” – Chef Frank Bilotti