Franck Pontais Traiteur Chef - Biography

Motivation:

Franck is always striving for fantastic and exciting new challenges; his passion constantly keeps him in high demand. His achievements and skill-set express a culinary talent that is seldom seen elsewhere, he is constantly developing and planning concepts whilst meeting & beating targets and deadlines.

He is often found sharing his special skills and experience with those in the education sector along with supporting charities, these offer him great pleasure along with judging national and international competitions.

Profile:

Franck has over twenty years of the finest gastronomic experience behind him, commencing as a butcher’s boy and then following on to the prestigious Parisian culinary school CEPROC, where he attended classes for four years and gained unparalleled work experience. In his hunger to pursue a culinary career and for the thirst for learning, he found himself in London where he worked for Harrods and Selfridges in various culinary management and banqueting roles. Most notably at Selfridges he controlled the 14 different eateries around the store and launched the Traiteur counters in both London and Manchester. Managing everything from staffing, budgets, product and menu development, sourcing, procurement and staff training. He proudly boasts he always delivered on time and within budget.

Following an introduction to banqueting at Harrods and Selfridges, his next role was at Rhubarb Food Design. Here he worked in the most prestigious of VIP rooms and at exclusive events including the homes of many ‘A’ listed celebrities. A highlight of his time at Rhubarb was as a team member on a week long celebration of the marriage of Stella McCartney.

Executive Chef Patron of his own catering and events company – Food Creation. Franck specialised in the design and production of food for fine dining, including events and for boutique delicatessens. Despite the financial success of his business, Franck’s hunger for creativity was no longer being satisfied in his adopted county of Suffolk: So it was at the end of 2008 that he self published his first book Terrines and Verrines, which he is currently promoting while undertaking major consultancy work and fitting in time writing his second book.