Anthony Frank
The Chattanoogan hotel, a Benchmark Resorts & Hotels property, has named Anthony Frank director of food and beverage. The seasoned hospitality industry executive is responsible for the upscale hotel’s three dining establishments, catering and in-room dining.
“I am very pleased to welcome Anthony back to Benchmark,” said Tom Cupo, regional managing director. “He brings significant experience within the culinary arts, as well as exceptional guest service and managerial expertise to his new role at our hotel. Having been with Benchmark previously, Anthony also has an important understanding of Benchmark’s signature “Be The Difference” culture.”
Mr. Frank was the executive chef / food and beverage director of The Williamsburg Lodge, Woodland Conference Center, Traditions Restaurant, Sweet Tea and Barley, and all special events in the Colonial Williamsburg Historic area. In his prior position, Chef Frank executed major culinary events for President George Bush, Supreme Court Justice Sandra Day O’Connor, Secretary of State Condoleezza Rice, HM Queen Elizabeth II and Prime Minister Tony Blair. He also served as executive chef for Virginia Crossings Resort in Glen Allen, Va., which Benchmark operated at the time. Earlier in his career, Mr. Frank was executive sous chef for Benchmark at The Founders Inn of Virginia Beach, Va.
Mr. Frank is a graduate of the Culinary Institute of America in Hyde Park, N.Y. and Virginia Wesleyan College. He has relocated to Chattanooga.