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About Frank Castronovo
Frank Castronovo started learning the vernacular of Southern Italian food in his grandparents’ kitchen.
formative culinary career began in 1984, at the age of 15, at Durso’s, an Italian salumeria and gourmet shop in
Flushing, Queens. In 1987 he started a professional apprenticeship at The Russian Tea Room under the tutelage of
consulting chef Jacques Pepin. Three years later, Frank headed for France and Lyon where he worked for MOF chef
Jean Fleury at the 3-star Michelin restaurant Paul Bocuse. A few months later, Chef Fleury recommended Frank to
join Chef David Bouley’s opening team at restaurant Bouley back in NYC. Declared as “one of the most exciting
restaurants in New York City”, The New York Times awarded Bouley 4-stars shortly after its opening in 1990. In 1992,
at the tender age of 23, Frank opened Jean Claude, the critically acclaimed Soho bistro. Itching to get back on the
road and to further refine his culinary skills, Frank for the next year and a half traveled and worked extensively
throughout Asia and Australia. He later made his way to Frieburg, Germany, where he in 1993 partnered with his
friend and chef Bernard Guth to open Schloss Reinach, a boutique hotel and restaurant. It was here that Frank met his
wife Heike, and where his first daughter Louise, was born. Frank spent five years cooking in Freiburg before
returning home to New York. He was soon after recruited as Executive Chef of Between The Bread, a high-end events
and catering company. In 2001, Frank returned to fine dining as the Chef of Restaurant Boughalem, before opening
the Chelsea restaurant Parish & Company, where he reunited with Frank Falcinelli in 2003.
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Books By Frank Castronovo
From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn’s Carroll Gardens—for food that is “completely satisfying” (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just what we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday “sauce” (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
“The team behind the popular Brooklyn eatery divulges light Italian secrets in this beautiful tome worthy of any bookshelf.” —Entertainment Weekly
“When we’re craving the comforts of red sauce classics, the Frankie’s cookbook is full of reliable recipes guaranteed to keep us satiated.” —Time Out New York
“A cookbook that’s as useful as it is artfully conceived.” —GQ