Stan Frankenthaler
Proprietor/Executive Chef
Salamander, Beehive

After years of being chased out of the kitchens at both his grandmothers' homes in rural New York state and Alabama, young Stan Frankenthaler was finally allowed to shell peas and fry chicken... Before long, he was cooking most of the family's dinners, events that often stretched on for hours. Stan says he cannot remember a time when he was not completely enamored with the rituals and beauty of food.

He cooked professionally as a teenager, and earned his way through the University of Georgia with kitchen jobs in Atlanta and Athens, GA. After graduating with a degree in English, Stan applied and was accepted to the Culinary Institute of America, where he graduated first in his class.

Stan moved to Boston in 1984 and found his first position as a poissioner at the Hotel Meridian. A year later, he began a 4 1/2 year stint at Jasper's, rising to the role of Sous Chef, and serving as Head Chef while proprietor Jasper White wrote a cookbook. During that period, Jasper's won a 4-star rating from the Boston Globe, and was inducted into Boston Magazine's "Hall of Fame". Stan left Jasper's in 1989 to tour the wine regions of Europe. When he returned, he took a position at Hamersley's Bistro. At the same time Stan was launching his first independent venture, Choice Catering Company. His top quality prepared foods won rave reviews, including a "Best of Boston" award in 1990 from Boston Magazine. When the opportunity to become a co-owner and chef at The Blue Room presented itself, Stan closed Choice and joined two friends in a restaurant that was to become a major critical success. The Blue Room received enthusiastic reviews from Bon Appetit and Metropolitan Home, and was named one of "America's Best New Restaurants" by Esquire in 1992.

Stan wanted to strike out on his own and develop a restaurant that reflected his passions for elegantly crafted foods, carefully served in a rich environment paired with a wine list of many complimentary offerings to his asian-tinged cuisine. The funding, the concept, and the staff came together in 1994, and Salamander opened its doors in September of that year. Located in an old, renovated ink factory in Cambridge, Salamander offers adventurous foods in a setting filled with creature comforts.

Recognition came almost at once, with exceptional reviews from virtually every Boston area food writer, mentions in all of the food trade magazines, and features in such respected publications as The New York Times, The Washington Post, Esquire, Metropolitan Home, Art Culinaire, Food & Wine, Food Arts, Harvard Magazine, Bon Appetit and Gourmet. Travel and Leasure called Salamander "the one not to miss", and ZAGAT's Boston survey has ranked Salamander in the Top Ten since the restaurant's very first listing.

Stan has always felt a strong responsibility to teach cookery, and has enlightened culinary students, amateur cooks, and kids. He has taught classes and given demonstrations at Boston University, the Culinary Institute of America, Williams-Sonoma, Cakebread Cellars, Bloomingdale's, New England Culinary Institute, Whole Foods, and Hay Day as well as at Salamander.

When not in the kitchen, Stan devotes time to charity events, many of them related to hunger relief. Over the years, he has organized and/or participated in fund-raisers for Share Our Strength, The James Beard Foundation, and AIDS Action. He was named to the Board of Overseers of Chefs Collaborative 2000. Locally, he has helped Community Servings, The Greater Table, Rosie's Place and several other health and cultural groups. Salamander, Red Herring, and Beehive also underwrite public radio broadcasting on WGBH and WBUR.

  • 1987 Listed in "Who's Who in American Cookery"
  • 1989-1996 Invited to cook at The James Beard House in New York City
  • 1990 Featured as a "Face to Watch" and "Best Caterer" in Boston Magazine
  • 1991 Won "Best Chocolate Dessert" from Boston Magazine
  • 1992 The Blue Room wins "Best New Restaurant" from Boston Magazine
  • 1993 The Blue Room wins "Best New Restaurant in America" from Esquire
  • 1994 Salamander "a four-star restaurant in the making" says The Boston Globe
  • 1994 Chosen by Julia Child to cook for the National Governors Conference
  • 1995 Restaurant Hospitality Magazine name Stan a "Rising Star Chef"
  • 1995 Salamander wins "Best Wine List" short list category, Restaurant Hospitality
  • 1995 "The one not to miss," says Travel & Leisure Magazine
  • 1995 Rated one of the Top Ten restaurants in Boston - Zagat Survey
  • 1995 Stan nominated for Spirit Award, Anthony Spinnazola Foundation
  • 1996 "One of the best restaurants in the country" says Gourmet
  • 1996 Recorded program for Food New England (soon to be on PBS)
  • 1996-1997 Nominated Perrier-Jouet Best American Chef: Northeast by the James Beard Foundation
  • 1997 Opens two new food ventures in Boston, MA - Red Herring and Beehive
  • 1997 DiRONA Award recipient
  • 1997 The Tab's "Most Creative Cuisine"
  • 1997 Feature of Independence Day Special of WCVB
  • 1997 Invited to tape shows for TVFN
  • 1997 Featured in Bon Appetit article on asian influenced restaurants in America
  • 1996-1998 "America's Top Tables"- Gourmet Magazine
  • 1998 Selected for Celebrity Chef Series by Wild Harvest Markets
  • 1997-1998 Member of Chef's Alliance/Calphalon - S.O.S.
  • 1998 Recieved Four Star review on Microsoft's
  • 1998 Selected to represent Cascadian Farms
  • 1998 Awarded Wine Spectator Award of Excellence
  • 1998 Voted First Vice Chair of Chef's Collaborative
  • 1994-1999 Host of Hasty Pudding Award Luncheon
  • 1999 Nominated American Express Best Chef: Northeast by the James Beard Foundation

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