Frank Cutrara is renowned executive chef with over 36 years of experience in the culinary arts. Prior to owning and operating Cutrara’s Kitchen, Frank was executive chef at the prestigious Angus Glen Golf Club in Markham for seven years. There he oversaw kitchen operations and a staff of over 50. Before working at Angus Glen, he owned and operated a specialty pastry and cake business, The Dessert Cart, for seven years in Markham where he served the public and fulfilled wholesale accounts (restaurants, caterers and golf clubs).
Frank has also offered his expertise to various operations as a kitchen consultant, implementing kitchen layout and menu design. In the mid-nineties Frank held the captain’s chair as executive chef at Studio Catering, where he was responsible for menu designing, organizing and executing meals for cast and crews on film and television sets at various locations in the Toronto area. A short stint also took him to Nova Scotia and New Brunswick to a couple of feature film sets where he feed the staff, crew and talent from a 50-foot mobile trailer with two other employees under his wing.
Frank’s early voyage took him to various restaurants, hotels and caterers as he quickly climbed the culinary ladder along the way. His experiences have taken him from Toronto to Barrie and as far away as Yellowknife, where his food adventure began as a temporary reprieve from his first profession as a drummer, manager and employer of musicians.
Eleven years ago, he graduated from the world of kitchen operations and into the more personally-gratifying world of shared food experiences. It was then that Cutrara’s Kitchen was born. In a nutshell, Cutrara’s Kitchen is a place where casual hands-on cooking socials are held in a charming and tranquil home.
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