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Frank's fondness for humble southern ingredients comes from his own roots in rural Alabama. His culinary journey began in San Francisco and includes such mentors as Alice Waters, Simca Beck and Richard Olney. His travels took him throughout the French countryside working in vineyards in Provence as well as Burgundy and finally back home to foods and traditions that continue to be so much a part of his vision. His first restaurant, Highlands Bar & Grill, opened in 1982. Here, Frank combines consummate French technique and the seasonal flavors of "both south's" — of course the local south, but the south of France as well. Buttery-colored walls donned with vintage posters and subtle lighting are the setting for the intimate dining room while the bar exudes a lively energy with locals and travelers alike seated around the Alabama marble oyster bar. At Highlands, humble southern ingredients such as stone ground grits and country ham meet French sauces and braises creating superb flavors and elegant balance.

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