Chef Frank Carrieri is the Director, R&D and Product Commercialization at Milk Bar, where he oversees the end-to-end development and commercialization of Milk Bar products, from concept through scalable production.

His culinary journey began with a passion for food that led him to Johnson & Wales University, where he earned a B.S. in Baking & Pastry Arts & Food Service Management. He went on to hone his craft in some of the nation's top kitchens, including the Beverly Wilshire, A Four Seasons Hotel, and Ladurée.

Driven by curiosity, Chef Frank pursued an M.A. in Gastronomy from Boston University, exploring the cultural significance of French desserts in cookbooks. This academic perspective continues to fuel his approach to innovation and product development. Prior to joining Milk Bar, he served as Senior Chef of Chocolate & Cocoa Applications at Barry Callebaut, where he traveled across North America leading product development, demonstrations, and educational seminars that helped chefs bring bold new ideas to life.

Chef Frank has been featured in Pastry Arts Magazine, Desserts Professional, and on Amazon Prime. His work reflects a lifelong commitment to turning food into memorable experiences and to pushing the boundaries of what's possible in the kitchen.