Frank Chiasera, CEC
Chef Frank Chiasera grew up in Niagara Falls, New York. Started working in various kitchens throughout the area at fifteen years old and developed a passion for food at this time. Attended the Culinary Institute of America at Hyde Park New York graduating in 1992, and after two years at the prestigious University Club in Jackson, Mississippi accepted the position of Executive Sous Chef at The Harbor Club in Charleston South Carolina. And after three years was promoted into the Executive Chef position while winning private club of the year for 1997 and 1998. In 2000 became Executive Chef of the Citrus Club in Orlando Florida which is a private dining club hosting many upscale high profile events. Colleton River Plantation became the next stop in 2008. A Platinum Club with two full sized clubhouses and two 18 hole golf courses overseeing the Atlantic Ocean where the food was described as creative, with all ingredients blending well in an artistically presented fashion. In 2011 accepted a position at The Peninsula Club on Lake Norman North Carolina.