Frank Bailey '92

Frank Bailey

Frank Bailey ’92 is executive chef at Boston College Dining. Frank began his culinary career at age 12 as a dishwasher at La Patisserie Française on Martha’s Vineyard. As a teenager, he worked his way up to line cook and he was hooked for life. As his passion for food and the kitchen blossomed, he was afforded the opportunity to travel to Lyon, France for culinary training. Upon completing high school, he applied and attended The Culinary Institute of America (CIA). Since graduating from the CIA, he has worked in fine dining establishments in North Carolina, New York, and Boston. Frank was recruited to and joined the Boston College (BC) team in 2001 as chef for the president and Major Giving. As executive chef of Boston College’s Dining Services, Frank focuses on recipe and menu development, as well as catering and special events. In his 16 years at BC, he is proud of the ways Boston College Dining has grown and developed, but overall, he is most proud of watching his talented colleagues grow and develop. Boston College Dining Service was just named College Innovator of the Year by Food Management and has a long list of awards that speak to their commitment to excellence. Since he first came to BC, as an avid lifelong learner, Frank has taken classes towards degrees in corporate systems and philosophy and is currently also enrolled in the wine studies program at Boston University. (Boston, MA)