Frank Bordoni
TV Chef, Frank Bordoni inherited his passion for good food from his Italian father, he grew up in the many hotels and restaurants that his father managed up and down the UK. He is food editor of 'Pure Magazine' and one of the UK’s leading authorities on cooking with organic food.Frank has a solid grounding in live television and radio. He has contributed to Michael Van Straten’s ‘Body Talk’ on LBC and has been a regular on BBC London Live, Granada Breeze, Shop!, Carlton Food Network and Taste. He is currently working with UKFood as well as being a regular on BBC1’s Saturday Kitchen with Antony Worrall Thompson.
Frank’s career took off in 1989 when he was awarded a Roux Brothers Scholarship, followed by becoming a finalist in the Restaurant Association’s Young Chef of The Year Competition in both 1989 and 1990. In 1991 he was a finalist for the Chef of The Year Competition.
At only 19 years of age, Frank was awarded his first AA Rosette, leading to work with many respected Chefs in well-established restaurants, like 190 Queensgate, Michelin starred Mallory Court and Le Gavroche with the Roux Brothers.
His campaign for more flavoursome and better quality ingredients in Britain have made him a guru for organic food and healthy lifestyles. He works with various associations like The Soil Association and The Green Guide and is a member of The Cookery and Food Association, The Craft Guild of Chefs and The Guild of Food Writers. Frank is also involved in working with companies and consumers in developing organic produce.
The growing interest in the food that we eat and how it effects us led to Frank becoming OK! Magazine’s Resident Chef, writing articles and recipes on healthy eating using organic products and giving lifestyle advice. As a freelance writer he contributes to many different publications using his extensive knowledge including The Daily Express, Women's Health and Men's Health.
His contemporary style and humorous manner make him an excellent addition to any television programme or live event.
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Further Information
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