Chef • Educator • Entrepreneur • Innovator
Where It Started
Nettie's career didn't begin in a boardroom. It began in professional kitchens.
After graduating from the Culinary Institute of America in Hyde Park, New York, in 2002, Nettie built her culinary foundation at respected restaurants, resorts and hospitality organizations including Log Haven, The Grand America Hotel and Snowbasin Ski Resort.
Over the next two decades, her career expanded into catering, pastry, television, food styling, entrepreneurship, education and product innovation.
The Road to CITREVE
Graduated from CIA in Hyde Park, New York.
Log Haven, Grand America Hotel and Snowbasin Ski Resort.
Nettie launched her own catering company and expanded into events and hospitality.
Known for gourmet donuts and the memorable motto, “No Sprinkles Allowed.”
Nettie's team finished second.
Later competed on Food Network's Chopped, including the Friendsgiving episode.
Published a collection featuring more than 50 recipes.
Using decades of culinary experience to rethink ingredients, garnish, waste and hospitality.
Seen • Heard • Experienced
Chef + Educator
Areas of Expertise
Cooking techniques, desserts, menu development, culinary creativity, presentation and practical kitchen education.
Operations, profitability, menu innovation, catering and memorable guest experiences.
Dirty sodas, mocktails, cocktails, garnishes, zero-proof beverages and emerging menu trends.
Photography, lighting, visual storytelling, styling and social-media-ready food content.
Building businesses, identifying industry problems and transforming culinary experience into new ideas.
From The Stage
Education surrounding dirty sodas, beverage trends and creative menu applications.
Ten concepts presented with recipes, demonstrations and tastings.
Lighting, photography and styling taught from a chef's perspective.
A business and culinary education session exploring food and beverage applications.
A hands-on Culinary Experience Stage demonstration.
Chef → Founder
After more than two decades inside the hospitality industry, Nettie understood the challenges operators face firsthand.
Prep. Labor. Waste. Storage. Consistency. Presentation.
CITREVE grew from looking at those familiar problems through the eyes of a chef and asking a different question: What if there were a better way?
The Next Chapter
Press • Watch • Listen
SLUG Magazine profiles Chef Nettie Frank’s culinary career and the story behind CITREVE, exploring how her experience in professional kitchens, sustainability, and freeze-drying inspired her to rethink citrus for the hospitality industry.
Read More →
Chef Nettie Frank has brought her culinary expertise to both national and local television, competing on Food Network’s Cake Wars and Chopped and sharing live cooking demonstrations, recipes, and practical kitchen tips on programs including Good Things Utah and KSL Studio 5.
Watch →
Chef Nettie joins Retail War Games to share her journey from Food Network and professional kitchens to founding CITREVE, exploring how culinary innovation, freeze-drying, and sustainability can help reshape the future of food and beverage.
Listen →
Chef Nettie joins Eating at a Meeting to discuss how freeze-drying can help caterers and event professionals reduce food waste, extend the life of ingredients, and create more sustainable, cost-conscious food and beverage programs.
Watch Episode →Behind The Chef Coat
Yes, that will always be who I am at the core.
Everything around us constantly changes so I'm always thinking about how I can be part of the innovation and creativity.
Saying YES to things that scare me even when I don't know the outcome.
I constantly push myself everyday to be the person my younger self would look up to. My younger self wanted to learn so much all the time and I was constantly pushed down, pushed away and silenced. So I make sure that every team member of mine is seen and heard.
I was teaching a class at Catersource about being self sustainable in a catering company. I wanted them to see how freeze drying their own products could save them money. After the feedback and research, I realized there were pain points in the industry I love that I had an answer to. From there, CITREVE was born.
The excitement of the possibilities of what sustainable food looks and tastes like. I want them to see how this can save them money and time for their companies.
Speaking + Education
