It was a little over a year and half ago that the French Kitchen in the historical refurbished Lord Baltimore Hotel opened and in that time have had a handful of chefs running their culinary endeavors; the restaurant, banquets, room service, the LB Tavern and the LB Bakery. For whatever reasons, they didn’t work out, but if you are going to have a restaurant called the French Kitchen, bringing in a French chef, Chef Frank Ziegler, who grew up in Alsace, makes great marketing and hospitality sense.
Chef Ziegler comes to the table, excuse my pun, having worked at Le Caveau d’Eguisheim alongside Michelin Star Chef Schubnel and formative cooking training at the three Michelin Star L’Auberge de I’lll and Pavillon LeDoyen. His CV reports his United States experience at five star hotels and resorts at the Delano Hotel Miami with Chef Claude Troisgros and with Chef Curtis Duffy from The Peninsula Chicago. His wanderlust took him worldwide as assistant culinary director and executive chef in Bangkok, New Delhi and Jakarta.
Check out the slideshow and complete story HERE.