Frank was crowned World Chocolate Master in 2011 at the prestigious competition in Paris, winning first place in the Showpiece and Dessert categories. The judges at the WCM described his work as breathtaking and remarkable. Frank’s eye for detail and elegant style are apparent in all of his products and have been internationally praised.
Frank launched his career in 2001 after spending 7 years studying Pastry Arts in the Netherlands. Since then he has worked as the Executive Pastry Chef in top establishments including Dobla, where he was responsible for product development and design, and The Victorian in Kuwait, developing of high end cakes, chocolates and pastries. Frank then started a new adventure as the
executive pastry chef at the newly opened Madarin Oriental Hotel in Taipei where he has overseen the product develop for the brand new pastry kitchen.
Currently, Frank is the Executive Pastry Chef at the prestigious Peninsula Hotel Hong Kong.