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Frank Hannon

My starting point (with food as a big part of my life) began at the River Cafe. Many years ago a friend got me a job as a waiter. I wasn’t a very good one, but the impact the kitchen had on me was enormous. From there I went to Moro and learned to cook. This was an amazing learning curve. Since then I’ve been involved in many food related projects and events. My interests have moved towards sharing knowledge and experiences. This has led to Root Camp, which is a great source of inspiration. Having the opportunity to pass on something of value to a younger generation has to be of great importance – and in return to learn from them.”

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