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Colin Shine
Executive Chef, Frank's Americana Revival

Chef Colin Shine, Executive Chef behind the imaginative reinterpretation of classic Americana cuisine at Frank's Americana Revival in the River Oaks neighborhood of Houston, joined Frank's Americana Revival on day one in 2012 and has been a key influence on the restaurant team. First, working in the front of house as a Lead Bartender and then as the sous chef under former Executive Chef Estrada. With a passion for food that roots back to Grandma's table and his family's 40-year history in the hospitality business, Chef Colin has perfected recipes, techniques and flavor combinations. These contributions have helped make Frank's Americana Revival & White Star Bar a true destination for forward-thinking reinterpretations of classic regional favorites, contemporary Americana creations and farmers-market-inspired dishes.

Frank's guests have had a chance to try his artful selections, both on Frank's regular menu and on the occasion of wine dinners and special events. Among others, his notable contributions include the Buttermilk Fried Bandera Quail, the succulent Soft Shell Crab and an array of bar bites currently available at Frank's White Star Bar, like the Lamb Pops and the Texas Quail Wings.

If you visit Frank's you can spot Colin back in the kitchen perfecting a gumbo or balancing the flavors of the daily feature with those wonderful fennels he carefully selected at the Eastside Farmer's Market, or discussing the perfect pairing for the next wine dinner with his brother Chris.

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