Frankie NievesQuintanilla

Food Service Director

Frankie NievesQuintanilla was born and raised in Brooklyn, New York and fell in love with culinary arts at a young age. He brings with him over 15 years of foodservice, hospitality, and nutrition experiences. He started his foodservice/nutritional journey by attending Le Cordon Bleu School of Culinary Arts in Pasadena, California, completed his internship through Chef Nino Mosca in Italy, completed his Bachelor of Arts in Culinary Management in Scottsdale, Arizona, and went on to complete his Masters of Public Health in Nutrition in 2021 from Liberty University in Lynchburg, Virginia.

Frankie enlisted in the U.S. Navy, completing a tour of duty on board the USS Paul Hamilton and completing a deployment in 2015 in the Persian Gulf. He completed his tour of duty honorably in 2017. He has served in a variety of roles in hotels, restaurants, government, health care, and most recently non-profit.

When Frankie is not in the kitchen, he enjoys cooking for family and friends, traveling, listening to music, and enjoying a good dinner and movie with his husband.