Chef Frank Mirabile, CEC Our Executive Chef, Frank Mirabile, graduated first in his class from the Culinary Institute of America in 1998 and furthered his education with a B.A. in Professional Studies: Food Service Management from the Rochester Institute of Technology with Highest Honors. After graduating from the Culinary Institute of America, Chef Mirabile honed his knowledge of fine French cuisine at Le Moulin de Mougins, the Michelin 3-starred restaurant of Roger Verge in Mougin, France. He then furthered his experience working at Restaurant Daniel (the New York Times four star and Michelin three star restaurant of Daniel Boulud) in Manhattan.