Beth Frommeyer

Director of Operations

Beth’s love of food started early on with the Boy Scout/Girl Scout Cookbook and a desire for homemade brownies. Upon earning her BSBA from Xavier University, Beth solidified her desire to become a chef by attending the New England Culinary Institute in Vermont. After graduation from culinary school, Beth worked for some of the best chefs in California and abroad including Chefs Gary Danko, Laurent Manrique, Alain Ducasse, Elizabeth Faulkner, Greg Dunmore, Paul Canales, Paul Bertolli and many more. Over the past decade Beth worked as a private chef for a family in Atherton, and cooked for senators, Supreme Court justices, authors, and other political leaders. Beth’s current position as Operations Manager with Parties that Cook gives her the opportunity to work in the business side of food.

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