Frank Gabriel

A born and raised New Yorker, Frankie’s love for food and wine was kindled at a young age while growing up in an Italian family on Long Island. Frankie spent his early years watching his grandmother cook in a wonderful-smelling kitchen filled with love. Frankie started out his career at Paces Steakhouse, spending ten years there before breaking into the NYC scene as a sommelier at the legendary Grand Central Oyster Bar. After trying his hand at the hotel bar scene at The Marlton, Frankie really earned his chops working for Jonathan Waxman at Jams in 1 Hotel Central Park. It was at Jams where his cocktails earned the attention of Newsday and Timeout magazine. Over the past few years Frankie has stayed true to hotel restaurants, curating the wine and beer program at Nomo Soho Hotel, and more recently working as the AGM at Simon and the Whale in the Freehand. Frankie is thrilled to be a part of the dynamic and incredibly talented team at PRINT, and always welcomes a fellow suit jacket aficionado to the bar.