Frank Bordoni

Frank Bordoni has over 14 years of experience in the food and beverage industry. Most recently, they served as the Commercial Director at Alshaya Group, a leading international franchise operator. Prior to that, they held the role of Head of Food Standards, Quality & Assurance at the same company. Frank also worked as the Head of Food at Alshaya Group, where they managed a diverse portfolio of 90 recognized brands. Before joining Alshaya Group, Frank worked as an Independent Specialist Consultant in the EMEA region, providing hospitality consulting services for the food service industry. Frank has also held positions at Aspire Katara Hospitality, where they were the Director of Culinary Food & Beverage, and at The Crown Group, where they were the Director of Food and Beverage. Additionally, Frank has experience as the Chef Director / Group Executive at Crazy Bear. Throughout their career, Frank has demonstrated expertise in brand conceptualization, implementation, and management, as well as in providing consultancy and hospitality services.

Frank Bordoni has a diverse education history. From 2014 to 2020, they attended the Institute of Hospitality, focusing on Institute of Hospitality studies. In addition, they obtained a Diploma - Vice President from the World Master Chef Society, specializing in Culinary Excellence. Prior to this, from 1985 to 1988, Frank attended Coleg Llandrillo, part of Grŵp Llandrillo Menai, where they received a City & Guilds degree in Cooking and Related Culinary Arts. Lastly, they studied at St Mary's College from 1976 to 1980, although the degree and field of study are unspecified. Alongside their education, Frank has obtained various certifications, including the TSI Advanced Food Safety Level 4 Award from TSI Quality Services in November 2023, the HACCP certification from Highfield in 2022, and multiple certifications from the Worldchefs - World Association of Chefs' Societies, such as being a delegate and speaker at the Worldchefs Congress & Expo 2022, as well as certifications in Sustainable Nutrition and The Sensational Future of Plant-Based Meal Solutions, both obtained in 2020.