VP, Executive Chef of Product Innovation at Dunkin' Brands is AOS Speaker

When Stan Frankenthaler was studying as an English literature major at the University of Georgia, he never imagined that he
would someday prepare the menu for the wedding of Elizabeth Taylor’s daughter. Nor could he dream he would be touring
kitchens with Julia Child or authoring best-selling books on cooking. And he certainly never expected to be recognized as one
of the country’s leading chefs and the owner of one of Boston’s most celebrated restaurants.

Since deciding to abandon the literary world for the culinary profession more than 20 years ago, Chef Frankenthaler has
established a long and respected career, earning national recognition as a top chef and culinary innovator. In 2005, he
brought his talent to Dunkin’ Brands as its first executive chef. Leading Dunkin’s team of renowned chefs and specialists, Chef Frankenthaler is working to create new and exciting menu items that will raise the bar on quality and taste in the quick service restaurant industry.

Growing up in Savannah, GA, Stan Frankenthaler’s passion and talent for cooking began as a small boy in the kitchen of one of his greatest influences, his grandmother. By age 13, he had earned sole responsibility for cooking his family’s dinners. Two of his inspirations—watching his family gathered around the dining room table enjoying his innovative creations, and spending hours in front of the TV watching Julia Child—fueled his appreciation for quality food and the gratification it brought people.

Upon graduating from the University of Georgia in 1982, Chef Frankenthaler pursued his culinary career at The Culinary Institute of America in Hyde Park, NY, where he graduated first in his class. He then embarked upon several years traveling the world, studying food in France, Italy, Spain, Mexico, Japan, and Thailand, and cultivating new cooking ideas as he studied different cultures.

After serving as chef for several of Boston’s top restaurants—including time as head chef at 1976 CIA alumnus Jasper White’s first Boston establishment, Jasper’s—Chef Frankenthaler opened his own restaurant, Salamander, in 1993. Salamander was a celebrated part of the city’s culinary landscape for nearly 10 years, earning recognition from Zagat’s as one of Boston’ s Top Ten Restaurants. In 2001, Chef Frankenthaler co-authored The Occidental Tourist, a New York Times’ “Editors’ Pick,” on
preparing Asian-influenced dishes at home.

In addition to his career, Chef Frankenthaler has been active in the community. His many contributions include working for six years on the national board of overseers of Chefs Collaborative 2000; serving as a member of the culinary advisory board of EcoFish, Inc.; and organizing dinners and participating in fund raisers for causes such as Share Our Strength and the AIDS Action Committee.

A three-time James Beard Award nominee, Chef Frankenthaler has appeared on the Food Network and National Public Radio, and has been featured in Bon AppéŽtit, Gourmet, Esquire, Art Culinaire, Food Arts, Travel & Leisure, and Forbes.