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FRANK FUSCHETTO: Executive Pastry Chef

After dinner at Bo’s Kitchen & Bar Room, don't miss out on our extraordinary desserts created by our in house executive pastry chef, Frankie Fuschetto.

The Fuschetto family has always held a special place in their hearts—and stomachs—for dessert, and Frankie is no exception. Spending afternoons learning baking techniques from his aunt as a child eventually evolved into a career that he has pursued with talent, tenacity and plenty of good taste.

After following in his aunt’s footsteps and studying at the French Culinary Institute, Frankie worked under the executive pastry chef at The Water Club, and then moved on to be the pastry chef at Jacques Torres Chocolates. Most recently he has summered out in Montauk, NY as the Executive Pastry Chef of South Edison, where he served his favorite—and fan favorite—dessert, pistachio profiteroles.

Here at Bo’s, Frankie’s menu is inspired by flavors you might not expect, which he playfully combines with a delectable New Orleans flair. He is dedicated to our concept of using fresh ingredients in inventive ways, and as always, handcrafts each of his amazing confections. All the components—from rich pastries to house-spun ice creams and delicate tuilles—come together on the plate beautifully. Though it’s difficult to slow down, do try to take the time to appreciate Frankie’s artistry before you dig in.

When he’s not baking for Bo’s, he spends time with his family in Westchester, NY. Frankie has been known to surprise friends and family members with enormous, extravagant birthday cakes, and has been blamed for the downfall of many a diet.