Person

Frank van Overbeeke

Executive Chef Frank van Overbeeke began his culinary training at his mother’s knee. As the eldest child, he was responsible for preparing dinner for his siblings while his parents were at work, and in the process, fell in love with cooking. Growing up in Canada, he completed a pastry and baking apprenticeship program before beginning his cook’s training. Frank then moved to Europe where he spent five years mastering his craft. While working at small brasseries in Germany, he acquired an understanding of how to cook with the seasons and how to make the most of what was fresh and available at the time. Upon his return to the United States, he spent the next 15 years as chef in some of the top restaurants in Boston and New England, including Salamander, Anago, Pomodoro, and Bouchee on Boston’s Newbury Street. Chef Frank views his move from Newbury Street to Pine Street as the culmination of his years of training and experience. He takes pride in providing creative, nutritious meals for the guests of Pine Street Inn, while using his extensive culinary background to lead and inspire iCater’s social enterprise catering business. Chef Frank is passionate about coaching the students in iCater’s food services training program, with the goal of building a stronger and more knowledgeable workforce in Boston’s culinary sector.

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