Stan Frankenthaler
Executive Chef
Director of Culinary Development
Dunkin' Brands

When Stan Frankenthaler was studying as an English Literature major at the University of Georgia, never did he imagine that he would someday prepare the menu for the wedding of Elizabeth Taylor’s daughter. Nor could he dream he would be touring kitchens with Julia Child or authoring best-selling books on cooking.  And, he certainly never expected to be recognized as one of the country’s leading chefs and owner of one of Boston’s most celebrated restaurants.

Since deciding to abandon the literary world for the culinary world more than 20 years ago, Frankenthaler has established a long and respected career, earning national recognition as a top chef and culinary innovator.  In 2005, he brought his talent and expertise to Dunkin’ Brands as its first executive chef.  Leading Dunkin’s team of renowned chefs and specialists, Frankenthaler is working to create new and exciting menu items that will raise the bar of quality and taste in the quick service restaurant industry.

Growing up in Savannah, Georgia, Frankenthaler’s passion and talent for cooking began as a small boy in the kitchen of one of his greatest inspirations, his grandmother. By age 13 he had earned sole responsibility of cooking his family’s dinners. Watching his family around the dining room table enjoy his innovative creations – as well as spending hours in front of the TV watching another of his great inspirations, Julia Child – fueled Frankenthaler’s appreciation for quality food and the gratification it brought people.
Upon graduating from the University of Georgia in 1982, Frankenthaler pursued his culinary career at the Culinary Institute of America, where he graduated first in his class. He then embarked upon several years traveling the world, studying food in France, Italy, Spain, Mexico, Japan and Thailand and cultivating new cooking ideas as he studied different cultures.
After serving as chef for several of Boston’s top restaurants, including head chef at Jasper White’s first Boston establishment, Jasper’s, Frankenthaler opened his own restaurant, Salamander, in 1993. Salamander was a celebrated part of the city’s culinary landscape for nearly ten years, earning recognition from top Zagat’s as one of Boston’s Top Ten Restaurants.
In 2001, Frankenthaler co-authored “The Occidental Tourist,” a New York Times’ “Editors’ Pick” on preparing Asian-influenced dishes at home.

A three-time James Beard Award nominee, Frankenthaler has appeared on The Food Network and National Public Radio, and has been featured in Bon Appetit, Gourmet, Esquire, Arte Culinaire, Food Arts, Travel & Leisure and Forbes.

Darian Rottmann
National Sales Manager
Lochhead Manufacturing Co.

Darian works as the National Sales Manager for Lochhead Manufacturing Company, a third generation family owned producer of Vanillas. As a Vanilla Specialist, he focuses his efforts in the testing, tasting, training, formulating, and sales of his favorite flavor, Vanilla! He lives in Metropolis, IL with his wife Heather, and their three budding vanilla connoisseurs Elizabeth, Natalie, & Gabe

.

In his current role of Marketing Manager- Functional and Nutritional Products, Chet Rao manages Hormel Foods strategic venture into functional and nutritional segment. Chet focuses his efforts on business development, M&A and corporate strategy in health and wellness market segment.
After receiving his undergraduate in Chemical Engineering from the Indian Institute of Technology-Bombay Chet completed his Ph.D. in Food Science from the University of Wisconsin-Madison. Chet is almost finished with MBA- Marketing and Finance, from the University of Minnesota.
During his previous life as a scientist, Chet has over 10 years of research experience in which he has published over 10 peer-reviewed papers in the fields of food science, bio-separations, protein chemistry, interfacial chemistry, biochemistry, and heat exchangers. Chet has served as a reviewer for the Journal of Food Science, Biochemistry and Process Biochemistry in the past. He is a member of Institute of Food Technology (IFT), American Chemical Society (ACS), Sigma Xi, Gamma Sigma Delta and University of Wisconsin Alumni Association.
In free time Chet likes to camp, hike, golf, ride motorcycle and read anything that he can get his hands on.
                                                                                 
He can be reached at:
Email at csrao@hormel.com Tel: (507) 4346891