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 chef, Frank Benninghoff 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.

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