Frankie Ortiz was born and raised in the bay area of Los Angeles, California, where his love for cooking local and seasonal cuisine started. He took his first culinary job at a prestigious club in Manhattan Beach and has not looked back since. Frankie has a strong background in building a professional and pristine culinary department. His leadership skills are outstanding, and he has a remarkable ability to uphold the highest professional food standards in multi-operational kitchen environments, which has resulted in excellent dining consistency throughout his work. Frankie is decisive in creating seasonal and trendy menus to fit all aspects of directional change to meet all membership demands. Chef Frankie is a pre-approved ACF Certified Executive Chef (2021); holds a ServSafe Certification, is part of The Club Chefs of Westchester Association, American Culinary Federation, Club Management Association of America, and Metro Chapter of CMAA.
Additionally, he has been represented by Slow Food Metro North in Pound Ridge, New York. In October 2018, Frankie was invited to the James Beard House in NYC to cook a dinner dedicated to game meats. He completed his culinary education at the Culinary Institute of America in 2012 and 2014 with an Associate Degree in Culinary Arts and Bachelor of Professional Studies Culinary Arts Management with a Concentration on Farm to Table and a Hospitality Management Certificate Wines of France Certificate from Cornell’s Hotel School. Frankie has a passion for new challenges and the culinary industry, constantly pushing to become better at his craft, which would make him an exceptional candidate for Monticello Motor Club. He brings vast professional experience, working in NYC’s/ LA’s top restaurants, and personal affection for local ingredients with a passion for excellence and success in his career.