Franck Pontais’s creations have been enjoyed by the most
demanding hosts in high society, show business and the music
industry. He has dedicated his career to perfecting stunningly
presented, delicious food for people to share.

Born in Paris in 1972, Franck began his career at just 14 with an apprenticeship at a butchers. He trained at Ceproc, one France’s top culinary schools, where he was baptised into the French tradition of Traiteur, and learned the art of producing exquisite, gourmet food in portable portions. Franck was poached back and forth between Harrods and Selfridges to run their Traiteur counters where he helped to educate the eating habits of customers.

The LA Times describes verrines as ‘the hottest trend you’ve never heard of.’ A verrine is not just an opportunity to present layered food beautifully, the point of it is to ‘sink your spoon in and scoop out an explosion of flavours.’

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