Rising Star Chef Frank Brunacci of The Chef's Diamond Company - Biography

Chicago, IL

March 2012

Frank Brunacci was raised in Australia and trained under culinary greats such as Alain Chapel, Laurent Pillard, and Jacques Reymond while attending William Angliss College in Melbourne. After graduation, he headed to London to cook with Joel Antunes at Les Saveurs, which is consistently ranked as the best fine dining establishment in the United Kingdom.

When Antunes left the UK to head to the The Dining Room at the Ritz-Carlton, Buckhead, in Atlanta, GA, he requested Brunacci to follow suit. Brunacci obliged and eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career took off.

During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award. At Victor’s, Brunacci won a 2003 StarChefs.com Rising Stars Award for his distinctive classical European menus that reflected the Creole cuisine influences of New Orleans. His food has been called “undeniably fascinating,” by The Times-Picayune and “the ultimate experience…in New Orleans dining,” by WineSkinny.com.

Brunacci became a bit more well-known in Chi-town after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower, though he left unexpectedly in 2011 to pursue a gig as a truffle importer with his wife, Lillian. The duo formed The Chef's Diamond Company and now work with what they call their great passion (and hopefully legacy for his family name), obtaining truffles for other high-end restaurants nationwide.