Frank has dedicated his career to perfecting jaw-droppingly gorgeous, delicious food for people to share. Born in Paris in 1972, Franck began his career at just 14. His mother, realising that schoolwork was not his forte, sent him to work as an apprentice at a butchers. After two years, with his first qualification in hand, he went to Ceproc, one of the top French culinary schools in France, where he realised he had found his true vocation. Topping his class and picking up awards for national competitions, it was here that he was baptised into the French tradition of Traiteur and learned the art of producing exquisite gourmet food in portable portions.

In 1996 he received a life-changing phone call offering him a job at Harrods. At 22, he set off immediately with one suitcase and a handful of English words and threw himself into expanding the Traiteur counter at Harrods. Poached by Selfridges to repeat his Harrods success, he set up a Traiteur counter in both the Oxford Street and Manchester stores and helped to educate the eating habits of customers.

His next move was as a chef for London's top outside caterer Rhubarb. He catered for film premiers including James Bond, royal functions and at home for celebrities like Sir Andrew Lloyd Webber. He confesses that he hardly recognised many of the celebrities, coming home to wife Jude uttering cryptic descriptions such as 'the tall man that ran a hotel' for John Cleese.

In 2004 Franck and Jude set up their own outside catering and events company Food Creation so successfully, that people change the dates of their events in order to have Franck's creations for their guests.

Contact: 01986 874 884 or 07889 435 201 www.foodcreation.co.uk