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Meet Frank Campanella

Today we’d like to introduce you to Frank Campanella.

Hi Frank, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
After working as a chef at numerous restaurants in the mid-Atlantic region, I decided I wanted to make a transition to recipe development and food photography. Over the last four years, I have worked with a wide array of food brands as well as curating recipes for two food blogs of my own. is a collection of low-carb and keto-friendly recipes. is focused on outdoor grilling and barbecue recipes.

My first cookbook will be published in the fall and I look forward to writing more in the future. To keep one foot in the restaurant life, I also moonlight as a consultant working with local restaurants on menu development.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
After my 20 years, the restaurant lifestyle had taken its toll on my health. I took the time away to work lose weight, exercise and develop healthy habits.

As with starting any new business, it took a while to develop my skills and find brands to work with. I have had many mentors help me along the way to help me navigate my way through this new endeavor.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I have always loved being a chef and creating new recipes. Working in the restaurants sometimes you are limited on what you can create so becoming a food blogger allowed me to explore every type of cuisine.

Seeing people from all over the world make my recipes is one of my favorite parts of what I do and I love to engage with people answering cooking questions and walking them through recipes.

I feel like my restaurant background gives me a different perspective than some home cooks because I have learned how to prep large amounts of food in an efficient manner.

Who else deserves credit in your story?
First and foremost, I have to thank my family for supporting my career change. Its been a long road to get where I am today and they have been nothing but supportive through even step.

I’ve also been very fortunate to be mentored by some fellow bloggers, especially Jordan from She has been a huge help in showing me the ins and outs of the blog world.

Contact Info:

  • Email:
  • Website: and
  • Instagram: @culinarylion @grilling24x7
  • Facebook: @culinarylion
  • Other: TikTok @culinarylion

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