Franklin Grammer

Inspiration drives my passion for cooking. I find it in people, places, and memories. A childhood dish can spark a modern twist, blending nostalgia with creativity. My diverse heritage—Pacific Islander, European, Spanish, Puerto Rican, and African—shapes my bold, international cuisine. Each dish tells a story, connecting cultures and flavors in exciting ways. Cooking is more than food; it’s innovation, tradition, and bringing the world to the table, one inspired dish at a time.

One of my favorite dishes to make is tinola, a traditional Filipino soup that’s pure comfort in a bowl. Tender chicken, green papaya, and vibrant greens simmer in a fragrant broth infused with ginger, garlic, and fish sauce. It’s light yet deeply flavorful, clean yet rich with umami. Every spoonful brings warmth, evoking nostalgic memories of growing up in Oahu. This soulful dish is a taste of home—simple, delicate, and absolutely divine.

If I’m awarded the 2025 Favorite Chef title and $25,000, I’d be truly humbled and grateful. That prize would be the seed money for my dream—launching a food truck with an exciting concept I’ll keep under wraps for now. But here’s a hint: it’s international, eclectic, and inspired by my diverse heritage. One common theme ties it all together, with musubis reimagined in unique, flavorful ways. It’s a fusion of cultures, and taste of the world.