THE CHEF

Michael Frank is the chef behind Fox Trotter, bringing experience from acclaimed restaurants and hotels to private tables throughout St. Louis. His career includes serving as Chef de Cuisine at The Compound in Santa Fe under James Beard Award–winning chef Mark Kiffin, Sous Chef at Forbes 5 Star / AAA 5 Diamond Phoenician Resort in Scottsdale, and Chef de Cuisine at St. Louis’ Farmhaus during its James Beard finalist recognition.

 

Additionally in St. Louis, Michael helped open The Grand Tavern by David Burke at the Angad Arts Hotel as Executive Sous Chef, then opened Le Méridien Clayton as the Executive Chef.

 

His cooking is rooted in modern American food, with an appreciation for seasonal ingredients, handmade pasta, and familiar dishes approached with creativity.