After getting his feet wet in the corporate restaurant world, Chef de Cuisine Frank Francione decided to take his passion for food and hospitality more seriously and moved to Hyde Park, NY to attend The Culinary Institute of America.  There he came away with a well rounded understanding for the industry, and an intense drive for the career he had chosen. 

While in New York, Francione worked at the acclaimed Emerson Place in Mount Tremper. He helped open The Catamount Café at Emerson Place under the watchful eye of James Beard Award Winning Chef/Authors Michel Nischan and Rozanne Gold of the Joseph Baum & Michael Whiteman Co.  

Moving back to the Boston area to marry his fiancée Kristen, Francione took a job as butcher at Grill 23 & Bar under Chef Jay Murray.  There he was responsible for there extensive dry-aging program, and fabrication of all meat and fish.  Deciding to refocus on cooking Francione took a position at Catch Restaurant were he has been refining his craft under the tutelage of Chef Parsons since 2005.   

When Parsons decided to expand the Catch Restaurant name by opening Catch at the Terrace on Martha’s Vineyard in the spring of 2007, he entrusted the Winchester restaurant to Francione, were he is know responsible for implementing new dishes for the evolving menu while keeping Parsons vision of fine local seafood and seasonal produce at the forefront.