Frank Mnuk

Background

About Frank Mnuk

A graduate of the Culinary Institute of America in Hyde Park, N.Y, Frank Mnuk was influenced early on by some of the country’s best known restaurateurs. Mnuk worked in Yountville, Calif. under Thomas Keller, initially staging at French Laundry and later becoming chef de partie at Bouchon. He then moved to Chicago to work at NoMI under Christopher David and was quickly promoted to sous chef. Mnuk then spent a few months assisting Laurent Gras in opening L2O, before landing in New York to serve as chef de partie at Danny Meyer’s Eleven Madison Park under Daniel Humm. Upon his return to Chicago, Mnuk opened Bistro Bordeaux with Pascal Berthoumieux. As Chef of Bistro Bordeaux, Mnuk enjoyed such accolades ranging from Chicago Magazine’s Best New Restaurant 2010, Time Out Chicago’s 100 Best Things We Ate 2010, and a Time Out Chicago 4-star review. Mnuk says he thrives in the kitchen because of its intense, high stakes atmosphere. “Cooking and creating are two of my deepest passions, with my cuisine best characterized by the simple idea of allowing ingredients to taste like themselves.” His culinary imagination has brought a keen excitement to those who have experienced his food. Originally from Waukesha, Wis, Mnuk acquired his appreciation for quality and respect for food while working at a butcher shop. Understanding product awakened his interest in cooking, which he loved to do with his mother as a child.