||Chef Frank Chiasera grew up in Niagara Falls, New York. He started working in kitchens throughout the area at fifteen years old and developed a passion for food at this time. Frank attended the Culinary Institute of America at Hyde Park New York, graduating in 1992. After two years at the prestigious University Club in Jackson, Mississippi he accepted the position of Executive Sous Chef at The Harbor Club in Charleston, South Carolina. After three years, Frank was promoted to Executive Chef and helped the Harbor Club win private club of the year for 1997 and 1998. In 2000 he became Executive Chef of the Citrus Club in Orlando, Florida followed by Colleton River Plantation in Hilton-Head, SC in 2008. Frank accepted the Executive Chef position at The Peninsula Club in 2011 and by November of 2012, Frank completed all of the coursework and testing to earn the title of Certified Executive Chef.