Ken Frank

In 1995, Chef Ken embarked on a new chapter by unveiling Fenix at the Argyle, a venture that garnered widespread recognition and acclaim. But his culinary journey was far from over. In 1998, he reintroduced La Toque in Rutherford, California, marking a significant milestone. This culinary haven earned its first Michelin Star in 2007, a testament to Chef Ken’s unwavering commitment to excellence.

In 2008, he relocated La Toque to The Westin Verasa Napa, continuing to captivate the palates of diners and critics alike. Notably, La Toque achieved Wine Spectator’s Grand Award, the highest honor for a restaurant’s wine list. And in October 2009, the prestigious Michelin Star graced La Toque once more, a recognition it proudly retains to this day.

Chef Ken Frank’s journey is nothing short of extraordinary. Widely hailed as the top truffle chef of North America, his culinary finesse has been honed by years of dedicated craftsmanship. From his early culinary adventures in France to his role as the opening chef at Michael’s in Santa Monica, Chef Ken’s commitment to using the finest, locally-sourced artisanal ingredients has set the standard for great American cooking.

A pivotal moment came when he relocated La Toque to Rutherford in 1998, marking the start of a successful decade. Eventually, he moved his iconic restaurant to the Westin Verasa Napa in 2008, where it has continued to dazzle diners with culinary excellence. La Toque consistently earns a place among the 20 Best Restaurants in America and stands as a Grand Award Winner every year since 2014, according to Wine Spectator.

Chef Ken’s culinary prowess extends beyond American borders, earning him a coveted invitation to participate in the Fiera Internazionale Tartufo Bianco D’Alba, the renowned Alba White Truffle Festival—an honor rarely bestowed upon American chefs. Recently, he received the esteemed knighthood from the Order of the Knights of the Truffle and Wines of Alba.

Beyond the kitchen, Chef Ken’s passion for fine wine, dedication to his craft, and the warmth of his hospitality continue to enrich the dining experiences of his guests. He resides in Napa with his wife Sherylle, surrounded by a vibrant menagerie of pets, including cats, an African Grey Parrot, hens, and an enchanting tropical fish aquarium. Whether orchestrating the kitchen or engaging with guests, Chef Ken’s culinary journey remains an inspiring testament to his unwavering commitment to the art of fine dining.