Brack's

Frank's journey in the restaurant industry began in 1985 as a dishwasher at York Steakhouse in Hanover. From there, he worked his way up to a line cook for Richie Barrett at Teal's Cabin in Abington, where he continued developing his passion for hospitality and the fast-paced restaurant environment.

As his career progressed, Frank moved to Marina Bay, working as an Assistant Manager at both The Tent and Amelia's. In 1995, he was hired by the Ninety Nine Restaurant & Pub, where he spent 12 years growing as both a manager and trainer, gaining invaluable leadership experience and learning every aspect of restaurant operations. In 2008, Frank was hired to help open Home Plate, where he served as General Manager for 10 years.

After decades of dedication to the industry, and with the encouragement and support of his father, Frank decided it was time to bring his own vision to life. He wanted to create something that felt welcoming, community-driven, and genuinely people-focused — a place where guests felt at home and employees felt appreciated and supported.

Community has always been at the heart of everything Frank does. Whether he's walking through the dining room talking with guests, supporting local organizations, or hosting weekly fundraisers to give back, he believes restaurants should be more than just places to eat — they should bring people together.

Along the way, Frank teamed up with Johnnie Voltolini as a partner in the kitchen, helping create the foundation for the food and hospitality Bracks is known for today. The final piece of the puzzle came with his longtime friend Chris Mather. Friends since 1993, Chris brought his background in real estate and construction to the team, playing a major role in developing the first Bracks location and future expansions. Together, their partnership helped turn the vision of Bracks into reality.

Today, Bracks has grown into four locations — three restaurants and one café — while continuing to focus on great food, genuine hospitality, strong community involvement, and creating an experience that feels welcoming to everyone who walks through the doors.