About Chef Frank
Born and raised along the Connecticut shoreline, Frank Giglio began his culinary career at the age of 15, when he first stepped into a professional kitchen. With a desire to learn more and deepen his skills , he headed north to the New England Culinary Institute in Montpelier, VT. After completing apprenticeships in Portland, Or. and Boston, Frank spent the next few years cooking his way across the country, making it as far west as Alaska.
In 2003, Frank felt the call to leave the restaurant scene and begin his journey into "natural foods". For the next 4 years, he'd teach himself to prepare a wide variety of vegetarian, vegan, and diet specific meals in a small kitchen located inside FoodWorks in Guilford, CT. During this time, Frank would attend the Institute for Integrative Nutrition in NYC.
Years would pass with Frank honing his skills in Arizona, British Columbia, Bali, and New Hampshire, before meeting his wife Camille, purchasing an off-the-grid home in Maine and starting a family.
A big advocate for local and sustainable foods, Frank teaches cooking classes and caters throughout the state of Maine and beyond. He recently became the kitchen manager for neighboring MOFGA (Maine Organic Farmers & Gardeners Association) and a local chapter leader for the Weston A. Price Foundation. Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for NY Times Best-Selling Dr. Alejandro Junger’s Clean Eats cookbook.
Chef Frank’s Food Philosophy
My passion for food stems from the desire to live a vigorous and harmonious lifestyle, one that is closely connected to nature. In order to be on top of my game, day in and day out, I choose to eat the foods that will allow my body to excel, as well as my family's, toward greatness. The foods we choose to eat will either encourage or hinder our bodies ability to adapt to the outside world.
With learning to cook wholesome meals, utilizing fresh, nutrient dense ingredients, you can begin to shift your body and mind towards balance. Cooking from scratch is one of our greatest allies when we have the desire to eat, look, and feel good.
Without focusing on one particular diet, my culinary inspiration comes from a melange of dietary principles — including traditional diets, wild foods, Clean eating, raw food, farm to table and nose to tail style of food preparation.