Frank began his culinary career at the Egypt Valley Country Club in his home state of Michigan in February 1997. In 2007 Frank began his culinary journey in hotels. Beginning first as the sous chef at the JW Marriott Grand Rapids until July of 2008. Frank then moved to the JW Marriott San Francisco as Executive Sous Chef, a post he held until December 2010. Success there led to an opportunity as Executive Chef at the Vancouver Marriott Downtown. While in this role, Frank also held additional leadership responsibilities as the Sr. Food & Beverage Operations Manager.