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Gabriel Frasca’s first passion was journalism, but a semester off from college changed his professional plans. In 1994, he landed a position under Gordon Hamersley at Hamersley’s Bistro. Exposed to the world of fine-dining and French cooking, Frasca put writing on the back burner. Now with over a decade of experience in some of the finest kitchens in Boston, New York and Europe, Frasca has assimilated disparate philosophies and techniques into his own approach to cooking. For the past 2½ years, he has impressed Boston diners at Spire, offering inventive, ingredients-driven cuisine with influences from France, Spain, Portugal and Italy. Looking back on some of his mentors, Frasca comments, “Gordon Hamersley taught me to want it. Gordon Becker taught me to love it. Paul O’Connell taught me about the business. Martin Berasetegui taught me about the beauty. And Michael Schlow taught me about the perfection of it.” Now Frasca is off to his next challenge – with chef and partner Amanda Lydon. Together they will be co-Executive Chefs of Straight Wharf Restaurant in Nantucket, breathing new life into the seasonal New England cuisine featured at this popular summertime restaurant.



Courtsey: http://www.starchefs.com/chefs/rising_stars/2006/boston/html/tarragon_ice_cream_g_frasca.shtml

 
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Gabriel Frasca
Gabriel Frasca’s first passion was journalism, but a semester off from college changed his professional plans. In 1994, he landed a position under Gordon Hamersley at Hamersley’s Bistro. Exposed t
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Chef Gabriel Frasca of Straight Wharf Restaurant Boston Rising
Gabriel Frasca: It seemed a lot more interesting to me than a lot of the ... Gabriel Frasca began cooking in Bostons North Shore kitchens at the age of 15,
http://www.starchefs.com/chefs/rising_stars/ 2006/boston/html/bio_g_fras...
 
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