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Frank Castronovo & Frank Falcinelli

Frankies Spuntino

Frank Castronovo

Frank Castronovo is a co-owner of Frankies Spuntino Group. Before opening Frankies Spuntino in 2004 with childhood friend Frank Falcinelli, Castronovo was the chef at beloved New York restaurants Jean Claude and Parish & Co. He spent his formative years training under Paul Bocuse, and David Bouley. Outside of the kitchen, Castronovo is a co-author of The Frankies Spuntino Kitchen Companion & Cooking Manual, co-star of the Vice Media show “Being Frank,” and a Contributing Editor for Condé Nast Traveler.

Frank Falcinelli

Frank Falcinelli is a co-owner of Frankies Spuntino Group. Before opening the Frankies Spuntino in 2004 with childhood friend Frank Castronovo, Falcinelli was Executive Chef at Moomba, where his cooking earned high praise from New York Times’ Ruth Reichl, among others. He studied at the Culinary Institute of America, trained in French kitchens including Maxim’s of Paris and Jardin de l’Opéra, and worked with restaurateurs including Drew Nieporent and Charlie Palmer. Falcinelli is co-author, with Castronovo and Peter Meehan, of The Frankies Spuntino Kitchen Companion & Cooking Manual, and is a co-star of the Vice Media show “Being Frank,” and a Contributing Editor for Condé Nast Traveler.

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Bar Boulud


Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre- de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Daniel Boulud’s New York City restaurants include his flagship DANIEL (1993), Relais & Châteaux member; the elegant one-Michelin star Café Boulud (1998) with its adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro moderne (2001); two Upper West Side restaurants including the charcuterie-centric Bar Boulud (2008) and the Mediterranean-themed Boulud Sud (2011). Épicerie Boulud (2011), with locations across from Lincoln Center, within The Plaza Food Hall and in the Oculus World Trade Center, is an eat-in and take-out market and café, with exquisite homemade and gourmet items from around the world.

Beyond Manhattan the chef has created Café Boulud in Palm Beach (2003), DBGB Kitchen and Bar at Washington’s CityCenterDC (2014), Bar Boulud in Boston’s Mandarin Oriental (2014) and most recently, a second outpost of Boulud Sud in downtown Miami (2018). Boulud has extended his culinary reach internationally with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal (2012).

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style and reverence to mentorship is reflected in ten books, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013), My Best: Daniel Boulud (Ducasse Books, 2014) and a recently updated version of Letters to a Young Chef (Basic Books, 2017).

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Dieter Samijn

Bar Boulud

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Dieter Samijn never knew he wanted to be a Chef growing up. Born and raised in Antwerp, Belgium, he began his career as an Electrician after graduating from The Technical School of Duffel in Belgium. He quickly realized this was not his destined path and decided to follow in his younger sister’s foot steps to Culinary school, Hotelschool Ter Duinen in Koksijde in Belgium, where he learned to become a diverse chef.

Following his training at Hotelschool Ter Duinen, where he won an award for Best Belgian Cheese Maître d`Hotel, Dieter worked with world-renowned Chef Alain Ducasse around Europe for two years, specifically at Le Louis XV in Monte Carlo, Commis at Plaza Athenee in Paris, Spoon des Neiges in Gstaad, Switzerland serving as Tournant, then finally returning to Le Louis XV as Commis de Cuisine.

After learning from one of the most respected French Chefs, Dieter moved back to Belgium and worked at Restaurant Hof Van Cleve for four years under, Chef Peter Goossens. There he served as Chef de Partie and moved his way up to Sous Chef. Throughout his time at Restaurant Hof Van Cleve, Dieter worked hand-in-hand with Chef Peter Goossens to develop exciting new menu items. He also oversaw all aspects of the kitchen, ran restaurant operations, and organized private parties. Restaurant Hof Van Cleve has a special place in Dieter’s heart as he feels it was the restaurant that made him a real Chef. This restaurant allowed him to develop his own culinary niches and experience a large amount of team spirit in the kitchen. Restaurant Hof Van Cleve also received three Michelin stars when he was on the team.

Dieter’s life took a professional turn when he entered the world of catering, working as the Executive Chef and General Manager for Delicious Catering in Oostkamp, Belgium. After catering high-end events for four years, Dieters decided he wanted to return to restaurants and move to the United States.

He served as the Executive Chef and General Manager at B Too in Washington D.C., a Belgian Inspired restaurant By Bart Vandaele, for four years. Dieter oversaw sales, menu design, staff training, payroll, special events, outside catering, and more. Bart taught Dieterall the facets to running a kitchen and restaurant in the United States, and for that, Dieter is extremely grateful.

Now Dieter spearheads the kitchen as the Executive Chef at Daniel Boulud’s Upper West Side French bistro, Bar Boulud. Dieter respects traditional French cuisine and has a special love for Charcuterie. When he is not in the kitchen, he spends time with his wife and two young children, cycling in Central Park, or riding his motorcycle around town. Chef Dieter is fluent in Dutch, English and French.

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Gregory Stawowy

Le Suprême Lyon

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Gregory Stawowy was raised in Burgundy by his mother and grandmother. The family moved around to several different regions of France before settling down in La Rochelle. It was there, at the hotel school of La Rochelle, that he began his professional career at fifteen years old. Between 1994 and 1996, Stawowy interned with Mr. Richard Coutanceau, who helped him receive his “CAP de Cuisine,” a culinary diploma certifying professional-level aptitude for cuisine. In 1998, Stawowy ambitiously sent his resume to Restaurant le Louis XV in Monaco, a three-star Michelin restaurant, and he was awarded a place in Alain Ducasse’s company. He spent two years working at the restaurant and refers to his time there as “one of the most memorable gastronomic experiences” of his life.

He then helped Pierre Gagnaire open a restaurant, where he learned about the process of an opening, and expanded his ability to organize and create new dishes, tastes and textures. The restaurant received a Michelin star. In 2005, Stawowy moved to New York where he met the great Daniel Boulud. He was fascinated by the incredible energy and non stop movement at DANIEL, whose convivial and generous spirit rubbed off on Stawowy and he soon joined DANIEL as Sous Chef. In 2007, he was promoted to executive sous chef in the company, and his hard work helped the restaurant achieve the highest honor an American restaurant can receive: they were ranked the eighth best restaurant in the world in 2010, received four stars from the New York Times, and three Michelin stars.

Stawowy met his future wife, Yun Young Lee, in the kitchens of Daniel Boulud. She successfully positioned herself to junior sous-chef and upon returning to France with Gregory in 2012, worked in the kitchens of La Scène in the Prince de Galles hotel in Paris. They received their first Michelin star in February 2015. In the autumn of 2015, Gregory and Yun moved to Lyon to open Le Suprême with the help and support of their culinary mentors and friends Daniel Boulud and Daniel Johnnes. The restaurant opened its doors on October 6, 2015 and has become a very sought-after table in Lyon.

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