Chef Frank Otte

Professional info


  • World-Class Highly Skilled Chef with 5 diamond 4 star kitchen management experience

  • Lowering and maintaining Labor, Food Cost Controls and Inventory Control

  • Innovative Menu Development; Pairing of Flavors Producing Harmoniously Balanced Plates

  • Successful catering experience (800+)

  • Maximizing kitchen productivity and staff performance

  • Ability to maintain can do attitude to get the job done and lead kitchen brigade by example

  • Ability to create dishes utilizing products frequently not used saving significant costs

  • Strong focus on nutritional healing, sustainable cooking practices, farm to table ideals and perfect ingredients




Perfect English

Good Spanish

Kitchen German

Work experience


Culinary Director

Cantina Restaurant, The Mercantile Restaurant & Bar, 408 Events & Occasions, Saratoga Springs, NY 

Executive Chef

Adelphi Hotel, Saratoga Springs, NY

Corporate Chef, R&D Chef

Eatsa, San Francisco, CA


Executive Chef

Calafia Management, Palo Alto, CA


Executive Chef

Nike WHQ, Beaverton, OR


Global Executive Private Chef

Private Client, Los Altos Hills, CA, Worldwide


Private Chef  

Private Estate, Las Vegas, NV


Executive Private Chef

Private Estate, Las Vegas, NV


Executive Chef/Owner

Haute Cuisine by Frank Otte, SF Bay Area, CA


Executive Chef/Private Chef

IDEA, Foster City, CA


Account Specialist. Product specialist

The Chef’s Warehouse (Dairyland USA), San Francisco, CA


Executive Sous ChefRestaurant Thomas Henkelmann at the Homestead Inn, Greenwich, CT,  Relais & Chateaux,  Relais Gourmand, 4 diamond 5 star, Member of Le Grandes Tables de Mond


Sous Chef

L’Orangerie, Los Angeles, CA


Chef de Parti

Schloss Hugenpoet Essen Ketwig, Germany, Relais & Chateaux, 1 star Michelin


Chef de Parti

Avalon Restaurant, Portland, OR


Chef de Parti

The French Room, The Adolphus Hotel, Dallas, TX , 5 diamond 4 star


Chef de Parti

Le Club Restaurant San Francisco, CA

2010 - present

2010 - present


California Culinary Academy (CCA) San Francisco, CA 1994

Graduate: AOS degree Culinary Arts


American Sommelier Association (ASA) NY, NY 2003

24 week Viticulture and Vinification course completed

6 week advanced wine tasting course completed



Facts about Frank


  • Chef contestant on Food Networks Cutthroat Kitchen episode one season six, November /2014

  • Winning contestant on Bravo networks Rocco’s dinner Party, season one episode 8, August/2011

  • I am currently corporate chef to a start up business responsible for social networking, photography, food styling  and being the culinary face of the company

  • Has worked abroad in Germany, Russia, Switzerland and visited more than a dozen others

  • Avid food photographer/food stylist

  • Believes strongly in philanthropy and donating his time for charity

  • Is experienced with home brewing and wine making

  • Collaborated on Cookbook “Crave” with Chef Ludovic Lefebvre

  • Worked the James Beard foundation House dinner 2001

  • Frequently volunteers as judge for French Culinary Academy Final exams

  • CPR  and first aid certified by American Red Cross

  • Favorite chefs are Marco Pierre White and Joel Robuchon

  • Frequent food blogger

  • Has a cookbook collection of over 300 books

  • Enjoys eating out and paying attention to culinary trends

  • Has a strong understanding of the Spanish and German Language

  • Avid food photographer/food stylist

  • Loves sushi, sake, tacos and burritos

  • Has experience cooking with all dietary aversions for health and religious purpose

  • Has worked and traveled abroad in over 9 countries

  • Has understanding of nutrition, health, diet and holistic nutritional health

  • Has a strong interest in sustainable cooking practices

  • Appreciates Journalist Michael Pollan