Colin Beauvais

Franks 'n' Dawgs

Colin is a graduate from the New England Culinary Institute.  Originally from Rhode Island, Colin grew up with a bounty of seafood and his passion for fresh and local stems from the vast array of produce at his door step. Colin's resume includes stints at: 

-Castle Hill Inn, New Port
-1770 House, East Hampton
-East Hampton Pointe Marina & Resort, East Hampton
-Sono Wood Fired Restaurant, Chicago
-2 Sparrows, Chicago
-The Peasantry, Chicago  

Colin has been the Chef de Cuisine of Franks 'n' Dawgs since January of 2013 and has revelled in the art of sausage making. Colin has upped the ante since taking the reigns of Franks 'n' Dawgs & incorporating his love of seafood in his creations.