Chef Ken Frank
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An early pioneer of seasonally driven fine dining, Chef Ken Frank has been in relentless pursuit of deliciousness since his teenage years living in France. Inspired by the markets and culinary traditions he discovered abroad, he developed a lifelong passion for cooking with the freshest ingredients and letting each season guide his craft.
Ken first achieved national acclaim in 1977 as the 21-year-old chef of La Guillotine Restaurant in Los Angeles. At a time when fine dining in America leaned heavily on imported products and rigid French tradition, Ken broke new ground by showcasing California’s produce with a light, inventive touch. Just two years later, he became the opening chef at Michael’s in Santa Monica, widely regarded as the birthplace of California Cuisine. There, he helped shape a movement that married French technique with California’s agricultural bounty.
In 1979, at just 23, Ken opened the first La Toque on the Sunset Strip. Designed to be the kind of restaurant he wanted to work at—authentic, creative, welcoming, and always delicious. La Toque quickly stood out for its pioneering embrace of seasonality and wine pairings. Over the years, Ken’s vision drew critical acclaim and a loyal following of guests who valued both innovation and hospitality.
In 1998, Ken moved La Toque to Rutherford in Napa Valley, bringing his cuisine to the heart of wine country. For ten years, the restaurant was celebrated for its tasting menus, thoughtful wine collaborations, and deeply personal approach to hospitality. In 2008, La Toque relocated to its current home at The Westin Verasa Napa in the Oxbow District, where it has become one of the region’s most decorated dining destinations.
Today, Chef Ken Frank continues to lead La Toque with the same curiosity and passion that sparked his career, blending classic French foundations with modern creativity. His cuisine remains rooted in seasonality, guided by craftsmanship, and dedicated to the simple pursuit of joy at the table.
