In 1995 John Franke graduated from Johnson and Wales University in Providence, Rhode Island with an Associates in Culinary Arts and a Bachelors in Food Service Management.
After relocating to Dallas, John began his professional career with Harvey Hotels as a sous chef. Then Neiman Marcus as a sous chef and later chef de cuisine. He then moved to Chicago to work at Nick’s Fishmarket as an executive sous chef. Later, became Executive chef at Sullivan’s Steakhouse.
John then moved back to Dallas to become the area chef for Pappadeaux. In 2003 he left for Africa to embark on missions and humanitarian work in Burkina Faso. After returning to the States, John worked as a Research and Development Chef in Houston, TX with Pappas Restaurants.
In June of 2008, John moved back to Dallas to join forces with Front Burner Restaurants as the Corporate Chef. In the past 9 years, John has led the menu development for Twin Peaks (now 82 locations), Ojos Locos Sports Cantina (7 locations), The Ranch at Las Colinas/Haywire, Whiskey Cake (5 locations), Velvet Taco (5 locations), Mexican Sugar (Plano, TX), Ida Claire (Addison, TX), Sixty Vines (Plano, TX), and The Keeper (Plano, TX). John’s focus with the menu development for each concept is using the freshest ingredients possible, establishing close relationships with local growers and ranchers, using as many of those local products in the brands, and making all of the recipes in house from scratch.