Frank  Bordoni brings over 30 years of experience gained through a unique and varied career in hotels, resorts, fine and casual dining, large scale events, banqueting and food retail. For the last 15 years these have been as Creative and Culinary Director leading the platform of international concept development and culinary development. He also has extensive new opening experience in ongoing training and management as well as the implementation of new concepts and ideas to optimise business opportunities and revenue within  existing portfolios and operations.

Frank Bordoni has created and developed a  successful and diverse portfolio of branded high end and casual restaurants, staff dining, café and retail, pop ups as well as  mobile food trucks. Consulting on all areas of the development process from strategic thinking to concept generation and launch. Along with his vast award wining culinary experience and expertise, Frank brings unrivaled passion and understanding for food, food trends and significant project management skills. Taking an holistic approach and belief that maximising the potential of a business is as much about understanding the business and its people as it is about identifying product opportunities.

  • Creation of Brand Pillars and DNA
  • Restaurant & Bar Consulting
  • Restaurant & Bar Concept Development
  • Culinary Development and Kitchen Operations
  • Bar, Mixology and Beverage Development
  • Recruitment and Organisational Planning
  • Financial Assessments & Improvements
  • Menu Engineering & Architecture
  • Coaching, Training & Development
  • Operational Management

“creativity is just connecting things. when you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. it seemed obvious to them after a while. that’s because they were able to connect experiences they’ve had and synthesize new things. And the reason they were able to do that was that they’ve had more experiences or they have thought more about their experiences than other people. the broader one’s understanding of the human experience, the better design we will have.”

culinary concept & innovation

some of the brands in the portfolio...

Frank Bordoni