Industry News | October 26, 2005

Dunkin' Brands Names Stan Frankenthaler as its First Executive Chef / Director of Culinary Development

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Dunkin' Brands, home of Dunkin' Donuts, Baskin-Robbins and Togo's, has hired one of Boston's top chefs and culinary experts to help create new and innovative menu choices for customers throughout New England and the country.

Stan Frankenthaler, renowned as chef and owner of Boston's Salamander restaurant and author of The Occidental Tourist, is bringing his considerable talent and experience to Dunkin' Brands as its first Executive Chef / Director of Culinary Development.

In this new role, Frankenthaler will be a key part of a culinary dream team assembled by Dunkin' Brands to create a wide variety of exciting menu items for Dunkin' Donuts, Baskin-Robbins and Togo's. These menu innovations will bring an unprecedented level of quality, flavor and taste to the quick service restaurant industry. The team is led by Vice President of Global Research and Development Michael O'Donovan, a European Master Chef who served the Queen of England and created new menu items at Panera Bread. In addition to Frankenthaler, the team features some of the world's most skilled and honored chefs, including Executive Pastry Chef Christopher Boos, an American Culinary Federation Chef of the Year who joined Dunkin' Brands from Au Bon Pain; and Sous Chef Philip Kafka, former round chef at Harrods in London who worked in research and development at Au Bon Pain.

According to Joe Scafido, Dunkin' Brands' Chief Creative and Innovation Officer, the company is making the commitment to bring in chefs of Stan's caliber and talent to raise the bar on the quality and variety of items available to customers. "The mission of the Dunkin' Brands culinary team is to provide our customers with the best-tasting, most creative menu items. We have even created a new category in the restaurant industry called 'Quick Quality' that promises fresh food fast at an affordable price. Stan's passion for exploring and creating new dishes is a critical element in delivering on our promise to create exciting, new offerings that will surpass customer expectations and provide the ultimate quick meal experience," he said.

As part of its commitment to creating new and inventive menu items that can be enjoyed throughout the day, Dunkin' Brands is testing new grilled stuffed paninis, available at participating Dunkin' Donuts restaurants throughout Rhode Island and Southeastern Massachusetts. These hot, portable sandwiches are available in three flavors: meatball, steak and cheese, and southwest chicken.

Nationally recognized as a chef, author and entrepreneur, Stan Frankenthaler was most recently owner and chef of Salamander in Boston and Cambridge, MA, named by Zagat's as one of Boston's Top Ten Restaurants. A three-time James Beard Award nominee, he also served as head chef at Jasper White's first restaurant in Boston, Jasper's, also one of Zagat's top restaurant choices. In 2001, Frankenthaler co-authored The Occidental Tourist, a New York Times "Editors' Pick" on preparing Asian-influenced dishes at home. He has appeared on The Food Network and has been featured in Wine Spectator, Bon Appetit, Gourmet, Esquire and Travel & Leisure.

"As a loyal Dunkin' Donuts customer for most of my life, I am excited by the opportunity to play a major role in the company's evolution from a place to get a great cup of coffee and a donut or muffin to one that serves delicious food and snacks all throughout the day," said Frankenthaler. "Dunkin' Brands has brought together one of the most impressive teams of culinary specialists, and I look forward to working with them to create a menu that will satisfy thousands of customers every day and change their expectations about what is possible at quick service restaurants."

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.