Franklin Becker's life has always centered around food. Born and raised in Brooklyn, New York, Becker began cooking at very young age out of necessity, when his mother became ill. By the time he was 14, he was working in a professional kitchen, and throughout high school and college, he spent all his free time cooking.
After college, Becker attended the Culinary Institute of America, graduating with honors. Later he went on to work closely with Chef Bobby Flay. Having cooked in the past for Revlon magnate Ronald Perelman, Becker has also held the post of Executive Chef at several New York establishments including Local, Capitale and both the Tribeca Grand and Soho Grand Hotels. Most recently he was the Executive Chef of Washington Square in Philadelphia. Becker is now Executive Chef at Brasserie in New York. This landmark restaurant first opened in 1959 and underwent a complete modernization in 2000. Here Becker lends a light and modern touch to classic brasserie fare.
In 1997, at the age of 27, Becker was diagnosed with type 2 diabetes. Rather than give up and despair, Becker transformed his cooking style and learned to use simple ingredients to create delicious and healthy dishes, even writing a cookbook on diabetes, The Diabetic Chef.