Brasserie

Born and bred in Brooklyn, Chef Franklin Becker was formerly the executive chef of Manhattan-based Local, Capitale, and Trinity (at the Tribeca Grand) restaurants and also served as a private toque for Revlon mogul Ronald Perelman. Most recently, Becker was an executive chef for Philadelphia restaurateur Stephen Starr of Starr Restaurant Organization, where he received critical acclaim at Washington Square.
A seasoned chef, Becker has a stellar reputation and numerous accolades. While at Capitale, Esquire's John Mariani named it a Best New Restaurant 2003.

After Becker moved from Capitale to Tribeca Grand, Mariani wrote in his online newsletter: "When I praised Capitale as a best new restaurant, it was on the basis of the food prepared by chef Franklin Becker, who had a very fine touch and subtle ideas that seemed paragons of 21st century American taste and New York sophistication." Throughout his career, Becker has received glowing reviews from such high-profile writers as Gael Greene of New York magazine, as well as William Grimes of The New York Times, who wrote that Becker has "a talent for delivering big, punchy flavors."

In 1997, at the age of 27, Becker was diagnosed with type II diabetes. Rather than despair, he transformed his cooking style. Becker learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He is also the author of The Diabetic Chef, a cookbook packed with recipes that meet the nutritional requirements of diabetics and the discerning taste of the gourmet. Becker is now a regular contributor to dLife, the first national television talk show created exclusively for people with diabetes.

Becker was recently named a Rising Star by Star Chefs. The lucky few chosen for this honor are able to see beyond the four walls of their own restaurant and are committed to fostering a culinary community by sharing their knowledge with fellow professionals.

Today as the executive chef of Brasserie, Becker's cuisine demonstrates a bold use of flavor and intelligently applied modern touches, which lend an unexpected taste to classic French brasserie fare. Bob Lape of Crain's New York Business awarded Brasserie two and a half stars and stated, "Becker brings a lusty yet light touch to the French food framework."