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See also: Interview with Chef Franklin Becker
Born and bred in Brooklyn, Franklin Becker was formerly the executive chef of Manhattan-based Local, Capitale, and Trinity (at the Tribeca Grand) restaurants and also served as a private toque for Revlon mogul Ronald Perelman. He also was an executive chef for Philadelphia restaurateur Stephen Starr of Starr Restaurant Organization, where he received critical acclaim at Washington Square.
Today as Brasserie’s executive chef, Chef Becker demonstrates his bold use of flavor and intelligently applied modern touches, which lend an unexpected taste to the restaurant’s classic French brasserie fare.
Becker has received glowing reviews from such high-profile writers as William Grimes of The New York Times, who wrote that Becker has “a talent for delivering big, punchy flavors.” A graduate of the Culinary Institute of America, Becker was recently named a Rising Star by Star Chefs. Becker’s cuisine at the Brasserie was lauded by Bob Lape of Crain’s New York Business with a review of two-and-a-half stars and he stated “Becker brings a lusty yet light touch to the French food framework.”
In 1997, at the age of 27, Becker was diagnosed with type II diabetes. He is the author of The Diabetic Chef, and a regular contribute to dLife, the first national television talk show created exclusively for people with diabetes.
Patina Restaurant Group’s Brasserie in New York’s The Seagram Building. A mere mention of Brasserie evokes a fascinating tableau of New York’s elite, mingling into the wee hours of the night. A favorite since 1959, today Brasserie is a redefined legend. With its ultramodern design, this genuine New York icon presents alluring French fare for the city’s chicest events. From corporate power lunches to late night cocktail parties, Brasserie provides a sophisticated, cool backdrop for your next event, conveniently located in Midtown Manhattan.
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