All About Frat Food

Frat Food was founded on the campus of UCLA. Since that time we have expanded to campuses throughout the western and central United States. Although we have experienced strong growth, we remain focused on our core values: Quality of product and service, Simplicity, and Affordability. An important reason for our success is the close relationship we maintain with our clients. We pride ourselves on creating menus that meet the unique needs of each of our clients. Additionally, the specialized training each of our chefs receives sets them apart from other “cooks.” Most of our chefs have received formal culinary training and have worked at some of the finest restaurants, hotels and resorts. Our executive chefs, Frank Benninghoff and Brian Johnston train each new chef individually to ensure that every meal that is served to our clients is prepared with the highest quality.

CEO/Executive Chef
Chef Frank Benninghoff attained a line cook’s position at Montage Resort and Spa’s prestigious restaurant, the Loft, which was at the time ranked overall as Orange County’s number two best fine dining establishment. The opportunity to experience tutelage under the guidance of celebrity Chef de Cuisine John Cuevas was crucial in confirming Chef Frank’s love for the culinary arts.

While directly working alongside of and interacting with French Master Chef Frederic Castan on a daily basis, Chef Frank became proficient in the realm of hosting and catering eloquent banquets and events at The St. Regis Monarch Beach, which was at the time California’s only five diamond/five star resort.

President/Executive Chef
Chef Brian Johnston started his culinary service working as the Banquet and Catering Manager for a restaurant corporation in Southern California. After completing the Le Cordon Bleu program at the California Culinary Academy in San Francisco,

Chef Brian moved to Waikiki, Hawaii to work with James Beard Award-winning chef, Alan Wong. Returning home to Los Angeles, Chef Brian worked banquets and catering alongside celebrity chef Conny Anderson at the Four Seasons Hotel in Beverly Hills.Moving on to the Ritz Carlton in Marina Del Rey, Chef Brian had the opportunity to work with chef Troy Thompson and Iron Chef Morimoto.