09 Apr TRC welcomes Chef Frank Fejeran
Frank’s culinary journey started in high school in California, where he started as a dishwasher and worked his way up to head sauté cook at the Mount St. Helena Brewing Company in Middletown. At the same time he was one of the top point guards in the state on his high school basketball team. Although it was obvious from the start that Frank was passionate about food, his friends and family were still surprised when he passed up a number of basketball scholarships to enroll in the Scottsdale Culinary Institute in Arizona.
After culinary school, Frank continued to further his skills under his mentor, Riko Bartolome. He describes Riko’s kitchen in Escondido, CA as an intense, militaristic experience that helped him hone his craft. After leaving California, Frank moved on to work in venues like Hopleaf in Chicago and Tribute in Farmington Hills, absorbing techniques and learning about local farms, charcuterie and a more rustic perspective on food.
Frank spent much of his childhood in Ann Arbor, attending Eberwhite Elementary and Slauson Middle School, and wanted to raise his family here. After moving back to Ann Arbor in 2009, he spent some time as a sous chef at Grange Kitchen and bar before joining us here at the Ravens Club, where he feels he’s assembled the best possible kitchen team. Frank currently lives in Ann Arbor with his girlfriend, Alesha, and son, Isiah.