Culinary Director TGI Fridays, Texas Roadhouse
Chef Frankie’s career, much like his personal life, is a collection of influences and experiences from around the world. Frankie spent his early school years in Asia, and studied and began his career in Canada before eventually choosing Hong Kong to settle down, raise a family and develop his culinary craft. With a new focus on Bayshore Pacific Hospitality holdings Limited in Taiwan, Frankie continues to stay excited about delivering a world class product to his customers, in Taiwan and throughout the region.
Since starting in the restaurant trade as an eager apprentice in Edmonton, Canada in the early 80s, Chef Frankie has practiced his skills in Taipei, Hong Kong, Beijing, Guangzhou, Shanghai, Tokyo, Osaka, Kuala Lumpur, Bali, Manila and Singapore, to name a few! Chef Frankie has lead brands that include well known and multinationals including Rainforest Cafe, Bubba Gump Shrimp Co., Grappas’, Dan Ryan’s, Amaroni’s, Sorrento and Sorrentino’s, Trumps Brand Restaurant and the prestigious Hong Kong Jockey Club. Now focused on the TGI Friday’s and Texas Road House brands, Frankie continues to bring innovation and new menu creations to keep our brands fresh and relevant.
Chef Frankie’s accomplishments include the Maitre Cuisinier De Belgique Cooking Apprenticeship program in Belgium, A stint as the Royal Chef for the Belgium Consulate General in Hong Kong, training and certification from the Chartered Institute of Environmental Health- UK Program, Certified Auditor of ISO22000 Food Safety Management System, an active member of the Hong Kong Chef Association and acts as an External` Advisor to the Culinary Academy School of Hong Kong.
Chef Frankie still finds time to pursue his 2 passions in life outside of the kitchen, his family and 10 Pin Bowling. The father of 2 and a devoted husband, Chef Frankie loves to spend an evening at the lanes with his wife, son and daughter.
Chef Cale Jackson
Culinary Director Dan Ryan's Chicago Grill & Amaroni's
Born and raised in the state of Montana Chef Cale grew up around the great outdoors enjoying the fly fishing and harvesting and cooking with wild seasonal fruits with family and relatives and this was a major inspiration for Cale to pursue a career in Culinary Arts and Cale and his family moved to Arizona where his culinary adventure began starting as an apprentice beginning at the age of 17. Cale studied Liberal Arts at Glendale Community College , finished his apprenticeship and attained his culinary certifcations. Early in Chef Cale's career worked for a prominent theme restaurant group in the Phoenix area , Big Four Restaurants and was at the helm running the kitchens of high volume casual dining concept Lunt Avenue Marble Club , upscale dinner house , steak house Oscar Taylor Butcher Bakery and Bar and later the upscale American Grille. Chef Cale also had stints at the Scottsdale Hilton and Resort serving as the Executive Chef and served as the Corporate Chef for theme dinner house operator Bobby Mcgee's based in Phoenix. He also owned and operated a brunch themed restaurant in the Prescott Arizona prior to relocating to Asia. In 1991 Chef Cale moved to Taipei to open Dan Ryan's Chicago Grill as the Executive Chef bringing the first sophisticted American cuisine themed restaurant to Taiwan. Chef Cale has also owned and operated his own restaurants in Taipei and in the past decade has been on of Asia's top Culinary Consultants to 5 Star Hotel Groups and large restaurant groups in Taiwan , China , Hong Kong , Macau and Singapore , training chefs , creating menus and recipes , creating complete dining concepts for both hotels and restaurants. Chef Cale is also an active member of the Hong Kong Chef's Association.
Chef is also fluent in Mandarin Chinese language and lives in Taipei with his family.
He is also an accomplished musician ( guitarist ) and also enjoys fly fishing and cycling when time allows it.