Frank brunacci biography

Frank Brunacci was raised in Australia and trained under culinary greats such as Alain Chapel, Laurent Pillard, and Jacques Reymond while attending William Angliss College in Melbourne. We Deliver !

On delivery day I count on him getting his 'zzzzzzz' in the afternoon as an added bonus

Massimo Brunacci

'lil' CHEF

DID YOU KNOW?

Australian Winter truffles have the EXACT same spore as those only found in the True French Perigord Truffle

Most of the World's White Magnatum Truffle is not found in Alba

The Hungarian Honey Truffle is actually a truffle...

His food has been called “undeniably fascinating,” by The Times-Picayune and “the ultimate experience…in New Orleans dining,” by WineSkinny.com. We have built a reputation on being the very best in the industry for less ! The duo formed The Chef's Diamond Company and now work with what they call their great passion (and hopefully legacy for his family name), obtaining truffles for other high-end restaurants nationwide.

This is a Vintage Selection from 2012

The Banter

The Guys talk about the decline of professional food writing and support by the media.

Brunacci became a bit more well-known in Chi-town after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower, though he left unexpectedly in 2011 to pursue a gig as a truffle importer with his wife, Lillian.

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Being Married to a Michelin starred Chef has helped me tremendously from picking out world class truffles to introducing me to his peers in the industry.

He will make sure that we are priced well below the Market and that the importers know that we do not accept anything less than superior grade..

Understanding what makes him click also allows me to understand your needs as a chef...

We source the worlds best, we minimize overhead to bring you savings..

A CONTINUING TRACK RECORD

That reputation continues today, and will carry on far into the future.

Brunacci became a bit more well-known in Chicago after in early 2008 he helped launch the Michelin-starred Sixteen in the Trump International Hotel & Tower.

He left in 2011 to pursue a gig as a truffle importer with his wife, Lillian.

and NOT 

truffle honey

I CAN'T BELIEVE

 THEY ARE

 NOT FRENCH !

Frank Brunacci

King Truff

I had no idea how passionate I was going to be importing Truffles with My Wife, but I tell you I cant sleep at night, This will be the legacy of the Brunacci Family, whether we are cooking them, eating them or selling them, you can rest assured that I am picking them.

They wanted to have him on their show in 2012 and he’s still their truffle purveyor in 2024.

Frank on experiencing Australian truffles:

“So from the moment I first saw them, I smelt them, I was just in love, and I just knew that this was an opportunity of a lifetime,”Frank Brunacci (King Truff) on The Restaurant Guys Podcast 2012

Bio

Frank Brunacci was raised in Australia and trained under culinary greats.

Brunacci eventually moved on to Victor’s at the Ritz-Carlton in New Orleans, LA, where his career as a chef took off.During his tenure at Victor’s, the restaurant received a five diamond rating from AAA, becoming the only restaurant in the state of Louisiana to garner this award.

The duo formed The Chef's Diamond Company now Subdus and pursue what they call their great passion, obtaining truffles for high-end restaurants nationwide.

Info

Frank’s Truffle Company
http://www.subdus.com/

Brett Anderson currently writes for The New York Times

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