Chef Perkins, currently in his 14th year at Franck’s is approachable and humble when asked about what he does every night. He is a graduate from the Western Culinary Institute but insists he is influenced as much by his parents as he was his education. His menu is deep, filled with flavors that surpass the normal palate and reach into a creative culinary genius. Chef has NO recipes in the restaurant, so he approaches each day differently. “My menu is a well-traveled, world influenced fare I like to call my menu Soulfood” and that soulfood requires a new approach based on the fresh ingredients available that day or by the mood in the restaurant. As a family man he still loves to cook for his wife and daughter but his creativity explodes at Francks.
Chef Robert is known for his flavor filled soups and meatloaf that has become a menu favorite. Meatloaf that was an accident turned menu staple, Chef explains that what you thought you knew about meatloaf will be forgotten after you taste his. His unique talent for creating Flavor Combinations has kept him busy in the kitchen and kept eager connoisseurs of exquisite dining experiences coming back for more.