We caught up with the brilliant and insightful Brian Frank a few weeks ago and have shared our conversation below.

Alright, Brian thanks for taking the time to share your stories and insights with us today. What’s the backstory behind how you came up with the idea for your business?

It all started in a kitchen, not unlike the ones many of us grew up in — a little chaotic, full of aromas, laughter, and stories told over simmering pots and sizzling pans. For me, cooking was never just about food. It was about connection, storytelling, and creating experiences that lingered well beyond the last bite. But the spark that would eventually become Art Culinarian was lit in a very specific moment: after a private dinner I cooked for a friend’s corporate dinner.
We set up the meal in their backyard under string lights. No restaurant noise, no strangers — just close colleagues, potential clients, candlelight, and dishes that reflected his potential partners company. The food wasn’t just appreciated — it became part of the conversation. That night, someone said, “Why can’t dining out always feel like this?” And that question stayed with me.
At the time, I was working in fine dining kitchens, clocking long hours, pushing plates out to people I never got to know. There was artistry, yes — but there was a disconnect. I started asking myself: What if I could take everything I loved about that level of cuisine — the technique, the precision, the sourcing — and bring it directly into people’s homes or events? No stuffy service, no dress codes, just unforgettable food and hospitality that met people where they were.
The idea felt risky. Private dining wasn’t new, but what I envisioned was different — not catering, not drop-offs, but full-on immersive culinary experiences. Custom menus, interactive service, even chef-led storytelling at the table. It was intimate, high-touch, and scalable only through trust and reputation.
What made me feel it would work? I started to notice something: people were craving more personal experiences. They were tired of generic venues and cookie-cutter menus. They wanted something they couldn’t find on OpenTable. And I could give them that. I wasn’t just solving a logistical problem — I was offering an emotional upgrade to how people celebrate.
What got me most excited, honestly, was the reaction. Every event we did was a chance to bring people together in a way that felt deeply human. Every plate told a story, and every client felt seen. It was hard work, but it was honest work — and I knew if I could keep the quality high and the heart in it, this could be more than just a business. It could be something truly meaningful.
And that’s how Art Culinarian came to be — one experience, one plate, one story at a time.

Brian, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My name is Brian, and I’m the chef and founder of Art Culinarian, a boutique culinary experience company that brings fine dining into people’s homes, event spaces, and lives. My journey into this industry wasn’t just a career path — it’s something that’s been in my bones since I was a kid. Cooking was always my love language. It started with family meals, experimenting with flavors, and learning early on that food could bring people together in a way few things can.
Started washing dishes at the age of 13. I trained and worked in professional kitchens for over 27 years — the kind where precision matters, timing is everything, and you live for the adrenaline of service. I loved the artistry of it, the discipline, and the storytelling that happens on the plate. But over time, I started to feel like something was missing. In those environments, you rarely get to connect with the people you’re cooking for. You send the food out, but you don’t get to see the reactions, the conversations it sparks, or the memories it creates.
That all changed when I cooked a private dinner for a friend’s corporate event. It was outdoors, under string lights, with a menu built around their favorite dishes and personal stories. I explained each course, talked about the sourcing, the intention — and for the first time, I saw how powerful it could be to bring the restaurant experience directly to people in a much more personal, relaxed, and connected setting. That night, I knew this could be something real. And so Art Culinarian was born.
What we offer:
We create custom culinary experiences — anything from intimate private dinners to full-scale event catering. Our services include:
Multi-course chef-driven dinners in-home or on-location
Buffet-style or family-style event catering with a focus on presentation and ingredient quality
Interactive dining with chef storytelling, live cooking, and menu education
Seasonal meal delivery, complete with heating instructions and eco-friendly packaging
And even unique formats like cocktail hour grazing tables, oceanfront dinners, or themed food experiences
What we really do is create moments — through food, through ambiance, and through a level of personal care that’s hard to find in traditional catering or restaurant dining. Every menu is tailored. Every detail is thought out. Nothing is “off the shelf.”
What sets us apart:
We combine the technique and polish of fine dining with the warmth and flexibility of a personalized experience. We’re not just showing up with trays of food — we’re curating an atmosphere. From sourcing top-tier ingredients to knowing when to step in and when to blend into the background, we bring hospitality to a whole new level.
We also solve a real problem: clients who want something special, but don’t want the hassle or impersonality of a big event venue. They want restaurant-quality food but in a setting that feels like them — their home, their backyard, their vibe.
What I’m most proud of:
I’m proud that we’ve stayed true to what matters: real food, real people, and real connection. We’ve had the honor of being part of milestone birthdays, engagement dinners, memorials, corporate retreats, and everything in between. I’m proud of the relationships we’ve built and the fact that many of our clients come back again and again. That’s the biggest compliment.
What I want people to know:
Art Culinarian isn’t about trends or gimmicks. It’s about thoughtful, elevated hospitality that’s deeply personal. Whether you’re planning a celebration or just want to gather people around a beautiful meal, we’re here to make it unforgettable — not by being flashy, but by listening, adapting, and delivering something meaningful.

Can you open up about how you funded your business?

Funding your business — tell us how it all started.
I started with nothing. No investors, no loans, no safety net — just a vision, a skill set, and the willingness to hustle. In the early days, I took on every opportunity I could: private dinners, small events, last-minute bookings — anything that would help build both experience and a client base. Every dollar I earned, I reinvested right back into the business.

Instead of taking on debt, I scaled slowly and intentionally. I built my inventory piece by piece — first a few quality knives, then serviceware, then upgraded equipment. I cooked in borrowed kitchens, worked out of my home, and relied on word-of-mouth to grow.

It wasn’t glamorous, but it was real. And it taught me how to run lean, stay creative, and focus on what truly mattered: delivering a great experience, every time.

Now, looking back, I’m proud of that approach. It kept me grounded, self-reliant, and in full control of my brand. It wasn’t the fastest way — but it was the most sustainable for me, and it allowed the business to grow organically with a strong foundation of trust and quality.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

From the beginning, I knew that if I wanted to stand out in a crowded market, I had to deliver more than just good food. It had to be memorable. That meant custom menus tailored to the client, thoughtful service, and a deep respect for the occasion — whether it was an intimate dinner for 2 or a 250-person wedding.
I never approached this business like a one-and-done transaction. I built it relationship by relationship. People remember when you show up prepared, when you go the extra mile, when you make their guests feel special. That creates trust — and trust is the foundation of reputation.
Referrals have been my biggest growth engine. When someone hires you for a major life event — a wedding, a milestone birthday, even a memorial — and you exceed their expectations, they tell people. That kind of organic growth is slow but powerful. It’s earned, not bought.
And finally, I think being transparent and grounded has helped too. There’s no big front here — just honest work, high standards, and a love for what I do. People can feel that.

Contact Info:

• Website: https://www.artculinarian.com
• Instagram: ArtCulinarian
• Facebook: https://www.facebook.com/artculinarian
• Other: https://share.google/KPllIGLFqOpVjWnG9