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Brandon Frohne
  • Male
  • Nashville, TN
  • United States
  • Food and Beverage…
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Profile Information

Profession / Career
Food and Beverage Director/Executive Chef/Urban Farmer
Business / Organization / Restaurant
Nashville Urban Gardeners
Favorite Foods and Cuisines to Cook
Continental European/French/New American/Thai Fusion
Favorite Foods and Cuisines to Eat
I am interested in
Meeting new friends / chefs / foodies, Learning new cooking techniques, Food & Cooking discussions, Recipes

Proefssional Biography

Brandon Frohne possesses over 8 years experience in the hospitality industry along with a strong leadership and culinary background with an emphasis in Continental European and Contemporary American Cuisine.  Born into a European family of 4 generations of restaurateurs and chefs, Brandon grew quite an admiration for fine food and culinary artistry at an early age.  Brandon began his culinary journey  in his grandparent’s fine dining restaurant in St. Petersburg, Florida; where he began building his culinary foundation of European cookery as well as learning the successful operations of a professional kitchen.

Brandon’s grandfather opened the family’s fine dining restaurant, La Cote Basque, in 1976 after returning from the Bahamas.  Formally trained in Berlin, Brandon’s grandfather, Ernest Frohne, was an acclaimed chef who traveled throughout the world holding chef positions in various countries to include, Africa, Egypt, Italy, Canada, Germany. Brandon’s family still own La Cote Basque after 33 years of successful operations.

In 2004, Brandon completed a culinary internship under the tutelage of critically acclaimed and award winning


chef & restaurateur, David Miller. (Owner of Savant Fine Dining, Savant Fine Chocolates, Antilia Fine Dining, and Cities Restaurant).

 After completion of his internship, Chef Miller offered Brandon the Chef de Cuisine position at a 5 star luxury inn located in St. Petersburg Florida, The Peninsula Inn and Spa and Six Tables Fine Dining. While there, Brandon and Chef Miller worked together to achieve the remarkable feat of earning the status of Top Hundred Rated Restaurants in America by Zagat, along with the highest rated restaurant in Tampa Bay in 2004.

Most recently, Brandon was selected by one of Nashville’s most reputed chefs, Martha Stamps, to help stage the nationally renowned “2009 Outstanding in the Field Dinner” recognizing a chef’s commitment and dedication to local and sustainable cuisine. Outstanding in the field dinners have received nationwide recognition and media coverage to include the following magazines:  GQ, Forbes Life, New York Times, Conde Naste Traveler, Cooking Light, House and Garden, Luxury Culture, to name a few.

Brandon has completed specialized coursework through Culinary Institute of America, as well as completing formal culinary apprenticeships through James Beard recognized chefs.

Brandon is most well know and reputable for his high level of creativity, food presentation, and strong desire to advance his culinary repertoire.

Brandon has been featured in culinary editorials in Atlantis Magazine, Beach Dwellers Guide, and Tampa Bay Illustrated.  Most recently Brandon was featured on the NBC More at Midday Show, Nashville, TN, 2009. 

Brandon stays actively involved with networking in the community and has had the opportunity to take part in numerous culinary fundraising events to include: Abilities Wine and Food Festival, Tampa Bay Wine and Food Festival, Taste of Music City, and Franklin Wine and Food Festival.

Brandon is currently pursuing a CFBE certification, Certified Food and Beverage Executive, from the American Hotel and Lodging Association.

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In The News

Posted on February 28, 2011 at 5:20am

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