“Every journey begins with a dream. Mine began in the kitchens of Alsace and became a lifelong commitment to preserving, sharing, and advancing the art of French gastronomy across the world.”
Born and raised in Alsace, France, Chef Frank Ziegler developed his passion for gastronomy through the influence of his family, including a Grand-Uncle who served as Executive Chef to the prestigious Rothschild family. He began his classical French apprenticeship at the Michelin-starred Le Caveau d’Eguisheim under Maître Cuisinier de France Pascal Schubnel, before continuing his culinary education with legendary chefs Paul and Marc Haeberlin at L’Auberge de l’Ill and later at the renowned Pavillon Ledoyen in Paris.
These formative years instilled in him a profound respect for food, its origins, and the artisans who cultivate it. Chef Frank believes that understanding where an ingredient comes from is just as important as mastering the techniques used to prepare it. Every product deserves integrity, respect, and purpose.
His career took an extraordinary path when he served in the French Armed Forces as Chef de Cuisine and Close Protection Officer to General Philippe Morillon, serving in France and the former Yugoslavia during United Nations peacekeeping operations. During this period, he prepared official dinners for presidents, diplomats, ambassadors, and military leaders, experiences that reinforced his belief that hospitality has the power to unite people beyond cultures and borders.
Following his military service, Chef Frank built an international career leading culinary teams in some of the world’s most prestigious luxury hotels and resorts, including the Mandarin Oriental Miami, The Ritz-Carlton Key Biscayne, The Delano Miami, The Peninsula Chicago, Wynn Macau, and The Dome at lebua Hotels & Resorts Bangkok, while also holding executive leadership positions throughout Asia. He has had the privilege of serving distinguished guests from around the world, including heads of state, international business leaders, celebrated entertainers, and professional athletes.
Today, as Corporate Chef, Chef Frank leads culinary operations, restaurant openings, operational excellence, executive leadership, and the development of future culinary professionals. His leadership philosophy is built upon discipline, humility, mentorship, and an unwavering commitment to excellence.
While deeply rooted in the rich traditions of classical French cuisine—with its butter, cream, and timeless sauces—Chef Frank also embraces the evolution of modern gastronomy. His cuisine seeks harmony between tradition and innovation, balancing classical foundations with refined jus, elegant reductions, natural fermentations, and ingredient-driven flavors that celebrate purity, seasonality, and respect for each product’s origin. He believes that the future of great cuisine belongs to those who understand both where gastronomy comes from and where it is going.
Chef Frank is proud to be a Maître Cuisinier de France, one of the highest distinctions in French gastronomy, honoring a lifetime dedicated to preserving and advancing the traditions of French cuisine while inspiring future generations of chefs.
“After a lifetime devoted to French gastronomy across three continents, I have come to believe that my greatest achievement is not the kitchens I have led, nor the distinguished guests I have served. It is every young chef who leaves my kitchen believing that excellence is possible, while honoring the generations of chefs whose knowledge, discipline, and passion made our profession what it is today. For preserving our heritage is the greatest way to inspire its future.”
— Chef Frank Ziegler
