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Born and raised in Brooklyn, New York, Chef Becker’s life has always been centered on food. From early on, he was under his mother’s feet cooking.

By the time he was fourteen, Becker was working in a professional kitchen. Throughout high school and college, Becker spent his free time cooking. Upon graduation from college, he decided to attend the prestigious Culinary Institute of America from which he graduated with honors.

Having cooked in the past for Revlon magnate Ronald Perelman, Becker has also held the post of Executive Chef at several fine New York establishments including Local, Capitale and both the Tribeca Grand and Soho Grand Hotels.

Chef Becker is currently Executive Chef at Brasserie in New York City, a critically acclaimed restaurant which opened its doors in 1959 and is New York’s first Brasserie and late-night establishment.

In 1997, at the age of 27, Becker was diagnosed with type 2 diabetes. Rather than despair, he transformed his cooking style. Now, having served as executive chef at several of New York’s premier restaurants, Becker has learned to use simple ingredients to create dazzling dishes that are healthy and flavorful.

The author of a cookbook on diabetes, Becker understands your needs and has created a wonderful line of products for you to enjoy in the comfort of your own home. Now there is no excuse for you not to “Eat Well and Dinewise”!

© 2010 Franklin Becker