frank proto grew up in an italian family where food was always the central focus. “we ate only fresh food, nothing frozen, and as soon as we’d finish lunch, we’d start talking about what we’d have for dinner,” proto recalls. he made his cooking debut at age six, preparing the family meal with his sister. while there’s still debate about the success of that fledgling effort, one thing for certain was that proto was hooked. “from childhood, i knew that i wanted to be a chef. as a kid, the appeal was of working with your hands, and now, it’s the rush of having blazed through 200 covers in one night, and the great camaraderie in the kitchen. it’s an unbelievable high.”

a graduate of nassau community college with a degree in restaurant management, proto went on to get his degree in culinary arts from the culinary institute of america in hyde park. after turns at tribeca grill and layla, he landed his first sous chef post at scarabee, where he met joseph fortunato, who would later be a mentor to both proto and chef marc murphy. after scarabee, fortunato opened his own restaurant, quantum 56, and took proto with him to serve as opening sous chef. from fortunato, proto learned about patience in  the kitchen, and about the art of pushing beyond self-imposed limits. proto then went on to work as chef de cuisine at chinoiserie, and served as sous chef at the tonic, which earned two stars from the new york times. he was also executive chef of layla, where he reopened the restaurant after it was closed for seven months after september 11.

it was between work at scarabee and quantum 56, during a two-month stint at la fourchette when proto   met chef marc murphy, going on to work with him at chinoiserie two years later. proto describes their working relationship as “seamless,” particularly when talking about food, as the two have a complementary collaborative style. and, of course, both appreciate a modern dining experience where good wines are affordable, classic dishes get interesting twists, and rules are respected but sometimes broken.

at landmarc [tribeca], proto has run the kitchen since its march 2004 opening, managing a staff of over 40 employees and, with murphy, has helped to create the menus. he does the same at ditch plains as well,    turning out new york-style fish shack fare — a delicious selection including mussels with assorted sauces, lobster rolls, oyster shooters and the now-signature “ditch dog” [a hot dog smothered with macaroni and cheese]. at landmarc [at the time warner center], proto assists in recreating a downtown staple on a grander scale, making sure diners receive the same delicious bistro fare they have come to expect downtown.