Chef Frank Magana started cooking as a side job while attending a local community college, but was promoted to sous chef after just five years at a small fine dining restaurant. He has worked at various restaurants across the Puget Sound area, and was offered an executive chef position at a catering company. There, he met local winemakers, who inspired him to open his own restaurant, Picazo 717, that focused on the perfect harmony of wine and fine dining.
Tuesday, April 5, 2011
Chef Frank Magana of Picazo 717 Restaurant prepares chimichurri sturgeon.