Chef Frank Maldonado was born in the kitchen and his passion for cooking has kept him there. Holidays and summer vacations were spent peeling shrimp and shucking oysters at a family-owned restaurant. This inspired Maldonado to study culinary arts first at the Disney Institute in Orlando, and then at the Escuela Hotelera de San Juan where he obtained his culinary degree. Maldonado has done the rounds in his 16 years in New York, revamping the menu for Sazon’s sister restaurant Sofrito. He served as personal chef for Jorge Posada during his final year as a New York Yankee. Maldonado’s 10 years as Executive Chef at Sazon and Sofrito.
Chef Frank's talent also captured the curiosity of the executives of Virgin
Atlantic. They recruited him as executive chef of their clubhouse at JFK to
spice up the menu and perfect the kitchen operations. Maldonado is proud to announce that he participated in the 2013 James Beard Foundation Awards where he delighted the crowd with his gluten free Puerto Rican dumplings in Ron Barrilito Sauce.
Maldonado’s years as an Account Executive with Mendez & Co. and Destilleria Serralles have earned
him an extensive knowledge of the wine industry. Maldonado loves making music
almost as much as he loves cooking. His customers request not only his
delicious Osso Bucco, but also his tunes on the congas. Maldonado has received
recognition from a wide range of newspapers and publications such as El Diario in New York,
El Nuevo Dia, Primera Hora, El Vocero, San Juan City Magazine, The San Juan Star, The Daily News and the NY Post. He has appeared on all the major broadcast channels and
don’t forget his throwdown With Bobby Flay at Sazon restaurant where he challenged Flay to the best empanada in New York City.