MEET THE MAN BEHIND THE SAUCE
CHEF FRANK TRAMONTANO
FOUNDER AND HEAD CHEF, EVER SO SAUCY FOODS
Chef Frank Tramontano, a native of Long Island and a Grand Diplome Graduate of the prestigious La Varrenne Culinary Institute in Paris, has more than 35 years of pioneering innovative culinary creations in the restaurant and hospitality industries.
Frank’s career began in the 1970s at famed restaurants on the South Fork of Long Island, where he grew up in the area now world renown as The Hamptons. During this period he developed his personal philosophy and approach toward working with and creating fine foods. One that focuses on high quality fresh ingredients and traditional flavor pairings.
Subsequently, Frank spent 12 years in the role as corporate food and beverage director for Cox Horizon Hotels. In that capacity, he opened several fine dining restaurants in newly acquired hotels worldwide including those in The Hamptons and Palm Beach.
In the late 1980s Frank partnered with David’s Cookies mogul, David Liederman, to open The Broadway Grill in Manhattan’s famed theater district, as well as Chez Louis in the fashionable Upper East Side and The Rover Caper on the Hudson.
Returning to The Hamptons, Frank founded The Church Street Guest House & East Hampton Culinary Clinic, where he catered to and tutored The Hamptons’ high profile elite. In early 2005, Frank inaugurated what would become the area’s most celebrated catering company headquartered at Hampton Hall in Southampton, which produced such lavish grand scale events as Dan’s Papers 45th Anniversary Gala for over more than 1000 guests.
While working on the gala, Frank connected with Giada DeLaurentiis The Food Network. Together they filmed “Behind the Bash in The Hamptons,” a documentary style hour long show which showcased Franks culinary talents and flair for the camera.
Frank’s most recent restaurant development project in prior to launching the Ever So Saucy Foods, was the upscale, celebrity-frequented Restaurant Q in Quogue New York, which was recognized by Zagat with the prized “Extraordinary to Perfection” rating.
He left Q to devote himself to the full-time pursuit of realizing a long held dream of producing his own line of food products and kitchen essentials. That pursuit led to the two-and a-half year building process of his culinary atelier, a 10,000 square foot state-of-the-art FDA approved kitchen facility, one of few in the country, where he spent the following two years refining recipes and perfecting a proprietary fresh frozen methodology for the 2014 launch of the first of the Ever So Saucy Foods by Chef Frank products.
Their high quality and distinctive flavor characteristics attracted the attention of QVC, which engaged Frank’s services to sell the ever-expanding line on the network, as well as to help with the production and promotion of other high end food and food-related products.
FRANK'S GOURMET FINE FOODS
FEATURED EVER SO SAUCY BY CHEF FRANK FOODS
International Pot Pies
Chicken Parm Explosion
Marina Pasta Sauce 6 Pack
NOUVEAU CUISINE DISHES
MOROCCAN SEARED BEEF AND COUSCOUS
Old-World style prepared with traditional flavors
spices using the French Nouveau technique of cooking and preparation.
ROSATED ARTICHOCK SPEARS & PARMESAN
Roast artichoke spears
and shaved Parmesan
set in a diced plum
ON FIELD GREENS
An adorned mousse made
to perfection with
fresh local lobster on
field greens in a light vinaigrette.
CONNECT WITH CHEF FRANK
LIKE, FOLLOW, SUBSCRIBE, SHARE AND REVIEW
EVER SO SAUCY