Chef Frankie Scavullo is the Executive Chef and Director of Food Service for the Active Lifestyle Community at Franke at Seaside in Mt. Pleasant, South Carolina. Chef Frankie personally oversees the daily food service for 250 residents in the Burges Dining Program. This is the second time Frankie has held this position. He and his Administrator Mark Lee developed and implemented the food service program in 2005 when the Active lifestyle Community was in its infancy. Frankie gained much praise from his hands on personal approach with residents and their family members while offering innovative dining option. Chef Frankie left three years later when he opened his own personal chef business and over the next five years he cooked for many top ranked sport figures, dignitaries and well-regarded corporate clientele. During this time Frankie also served as the Liaison Chef for the Celebrity Chef Kitchen at the BB&T Charleston Wine and Food Festival and a Personal Chef in Augusta during The Masters Golf Tournaments. Returning to Franke at Seaside in late 2013 Chef Frankie overhauled the entire food service operation, elevated resident satisfaction from 35% to 97%, helped develop a sustainable budget and prepared the property for the influx of baby boomers who are now replacing the transitioning depression age clientele who are moving to the independent living and healthcare options on property. Frankie is a graduate of Johnson and Wales University and has more than 30 years’ experience in the restaurant and hospitality industry. In 2015 Chef Frankie received the Illuminating Excellence Award by Premier Food Service which recognized him as Food Service Director of the Year for Continuum Care Facilities Nationwide. Over the years Frankie has perfected his culinary skills in Atlanta, Hilton Head Island and Charleston, South Carolina as well as teaching a culinary arts program at Aiken Technical Collage in Aiken, South Carolina.