Frank A. Grisanti

Frank A. Grisanti, FMP, is president of Foodline Services, Inc. and has been a longstanding member of the board of directors for the National Restaurant Association (NRA) currently serving as NRA co-chairman of the Research and Regulatory Affairs Committee. He operates four restaurants in the Memphis area including the fine dining establishment, Frank Grisanti's restaurant at the Embassy Suites Hotel, and three Bol a Pasta eateries in Cordova, Germantown and at the Memphis International Airport. In addition to providing all the food service for Embassy Suites, his restaurant also services nearby Hampton Inn and Suites.

His diversified business operation also consists of a Retail Food Division under his name producing marinara and Italian meat sauces for distribution in 115 Kroger stores in West Tennessee, Arkansas, Mississippi, Kentucky and the Missouri Bootheel as well as in Memphis area Schnucks and Super-Lo supermarkets. In addition, Grisanti's Maitre d'Livery service provides home delivery in the East Memphis area.

Frank is a third-generation Memphis restaurant operator, who followed in the footsteps of father Elfo and grandfather Rinaldo. The family business, which specializes in northern Italian cuisine, dates back to 1909. Grisanti began working in restaurants at the age of 13. In December of 2005, he released a cookbook, Frank Grisanti and Sons The Main Course (Wimmer Cookbooks), which features a collection of family recipes, historical accounts and photos to celebrate 96 years of Italian cooking.

Frank attended Michigan State and then-Memphis State Universities and later took extension courses from Mississippi State University. He earned a two-year apprenticeship with Paul Bergeron, chef de cuisine at the George V Hotel in Paris and the Ritz-Carlton Hotel in Montreal. He received his executive chef certification through the American Culinary Foundation and his food management professional (FMP) certification through the National Restaurant Association Educational Foundation. The FMP is the highest credential awarded by The Educational Foundation to foodservice professionals.

Frank's service to the community extends to Madonna Learning Center, Christian Brothers Alumni Association and St. Jude Children's Research Hospital. He donated a $1,000 dining card through his restaurants as a prize incentive toward the overall St. Jude Dream Home Giveaway. And he donated an Italian feast to feed more than 180 patients and families at the Memphis Grizzlies House. He also donated food and ice for victims of Hurricane Katrina as well as for relief workers. In addition, his restaurant has participated in the Share Our Strength (SOS) Restaurants for Relief (Phase 1 and 2) national dine-out program that supports ongoing Hurricane Katrina relief efforts along the Gulf Coast.

Frank was awarded the Tennessee Restaurateur of the Year award in 1994 given by the Tennessee Restaurant Assoc. (TRA) for longevity in the business, community service and involvement in association activities. He also serves on the board of the TRA, and is an inductee of the Tennessee Restaurant Association Hall of Fame. He is a professional food and beverage member of the James Beard Foundation. 

Read Larkin A. Grisanti's Bio.