Frankie worked in the cruise ship industry for 19 years as a chef, specializing in ice carvings/ food sculptures and vegetable & fruit art. It was during those days in the cruise industry that Frankie developed his passion in the kitchen and felt incredibly proud every time he presented his carvings to the busy onboard restaurants, watching the happiness they brought to their customers restaurant experience.
What Frankie loves about being part of the Hemingway’s team is the opportunity to share his carving knowledge with the other members of the restaurant team and to be able to add that special touch for any special function and event. For the opening night of Hemingway’s, Frankie created a fabulous fruit carving for the bar (pictured below).
Frankie worked for 6 years on Hamilton Island and loves the beauty of the Whitsundays and the sense of community. He decided to relocate to the mainland to seek better opportunities for himself and his family and to share his cooking style and food presentation knowledge with others. With over 20 years’ experience in the kitchen, Frankie certainly is an huge asset to our team.
Frankie’s top three items, if he was stranded on a desert island would be a survival kit, knife (most likely for carving sculptures from tropical fruit!) and a box of matches. His favourite cuisines are Asian, Spanish & Italian foods and his tastes are influenced from his country of origin, the Philippines. These days Frankie loves to eat locally caught fresh seafood and being a keen fisherman himself, the catch tastes even better when caught on the end of his line! He would recommend guests trying any of the seafood dishes on the menu.