Born and bred in Brooklyn, New York, Franklin Becker began cooking at very young age out of necessity when his mother became ill and he realized that his father was a lousy cook. By the time he was 14, Becker was working in a professional kitchen, and throughout high school and college he spent all his free time cooking.
After college, Becker attended The Culinary Institute of America, graduating with honors. Among Becker’s early professional experiences were working closely with Chef Bobby Flay, working as a private chef for Revlon magnate Ron Perelman, and holding executive chef posts at several New York restaurants including Local, Capitale, and restaurants at both the Tribeca Grand and Soho Grand Hotels. Next for Becker was a post at Washington Square in Philadelphia and Brasserie in New York City, where Becker was named a 2006 StarChefs.com New York Rising Star.
In 2009, Chef Becker embarked on a new opening in the Meatpacking District, focusing on contemporary riffs of great American classics at Abe & Arthur’s, followed by work as the corporate chef of EMM group, overseeing menus for Abe & Arthurs as well as CATCH and Lexington Brass. Part of Becker’s culinary style stems from his 1997 diagnosis of type II diabetes. Rather than despair, Becker transformed his cooking style to emphasize simple ingredients and delicious, healthy dishes, which has coalesced in his latest venture, the health-oriented The Little Beet in midtown.
With two diabetic cookbooks under his belt, The Diabetic Chef and Eat & Beat Diabetes with Picture Perfect Weight Loss (co-authored with Dr. Howard Shapiro), and another book on healthy fats forthcoming, Becker is also a regular contributor to dLife, the first national television talk show exclusively for diabetics. Additionally, Becker is the organizer and chairman of Autism Speaks to Wall Street; to date, he has helped Autism Speaks raise over $2.5 million for its battle against autism.