Franklin Becker
Point Seven
Chef Franklin Becker, a Culinary Institute of America graduate, co-founded and Chef-Partner of the Hospitality Department, who have developed, own, and operate New York City restaurants: Point Seven, located in the iconic MetLife Building, which finds its inspiration in coastal cuisines from... READ MORE
Chef Franklin Becker, a Culinary Institute of America graduate, co-founded and Chef-Partner of the Hospitality Department, who have developed, own, and operate New York City restaurants: Point Seven, located in the iconic MetLife Building, which finds its inspiration in coastal cuisines from around the world and the bounty of the ocean; Bento by Point Seven; Coral Omakase; and at The Martinique New York on Broadway, The Bronze Owl, and Sweet Graffiti.
With a distinguished career spanning acclaimed kitchens nationwide, Becker’s culinary journey includes pivotal roles such as co-founding partner and Chief Culinary Officer of Hungryroot, and as Co-founder/Chef of Little Beet and Little Beet Table. He also served as Culinary Director for Aurify brands. Previously, Becker made significant culinary impacts as Corporate Executive Chef at the EMM Group, overseeing venues like Abe & Arthurs and Catch. His career highlights also feature roles with Starr Restaurant Group, Grand Hospitality, and Capitale.
Recognized for his culinary artistry, Becker has received accolades from New York Magazine and The New York Times’ esteemed critics who praised his “talent for delivering big, punchy flavors.” His tenure at Capitale earned the #1 spot on Esquire’s “Best New Restaurant in America” list. Beyond his kitchen prowess, Becker is a familiar face on television, appearing on shows like Bravo’s Top Chef Masters.
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