About
Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and a graduate of The Institute for Integrative Nutrition in NYC. Since the age of 15, Frank has fully immersed himself into the culinary world. Young and intrigued, Frank went on to apprentice under some of the countries top chefs where he was able to find a deep understanding for the creative process of working with food, as well a learning the fine art of tastes and flavors.
As the years past, Chef Giglio sought after a deeper connection to the theories of raw foods and cleansing, which led him to the Tree of Life Rejuvenation Center in Patagonia, AZ. With a strong passion for using food as medicine Frank works greatly to produce sustainable cuisine, which to him, means seeking the highest quality foods grown locally and in alignment with the environment.
The base of Frank’s culinary offerings lie in classic technique and traditional foods preparation. Frank’s merging of herbalism, superfood and raw food nutrition with fresh, seasonal and local foods create a cuisine, that is wholesome,pure and full of vitality!
When away from the kitchen, Frank enjoys spending many hours out in the elements of nature. In July 2008, Frank successfully completed the VT100 mile endurance run in under 23 hours! A feat that he can easily call “The most challenging effort ever put forth in my life!” When he is not running for speed, you will find him on the prowl for wild edibles that cover the vast green forests of New England or collecting spring water that has helped sculpt new levels of health and vibrancy!
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