Milan learned to cook traditional Slovak meals from his father at a young age, learning the importance of using authentic ingredients and not taking shortcuts. He has over 30 years of experience in the hospitality industry, working at every level from dishwasher to manager and preparing meals for notable people. For the last 10 years at Aramark, Milan has held marketing and brand management roles and is now the National Director of Culinary Health Care, Patient, and Retail Dining, working to develop a successful platform in the healthcare business.

1. Milan learned at a very young age he had a passion for
hospitality and cooking while preparing a traditional
Slovak family meals with his father. What was instilled in
his mind was to cook using authentic ingredients and not
take short cuts and sacrifice quality. Milan’s parents loved
to entertain so the kitchen table or dining room table was
always the center of attention and realized creating a
“WOW” factor for their guests was important.
A hospitality and food service career spanning 30 years
and several Lines of Business, Milan has commanded the
respect of employees as well as superiors as he has
worked every position in a restaurant from dishwasher to
general manger. Having a very high level of expectation
and execution Milan has had the opportunity over 3
decades to prepare meals and execute events for such
notables as Frank Sinatra, Tony Bennett, Joe Piscapo, The
Beach Boys, Sean “Puffy” Coombs, 1992 Olympic
Basketball “Dream Team”, NY Giants, NY Jets, Barry
Manilow and Pope John Paul II just to name a few. His
reputation of being a great operator has also allowed him
to operate and support several prestigious locations and
clients throughout the NYC/NJ markets such Tiffany and
Co., Seton Hall University, Fairleigh Dickenson University,
NJIT, American Museum of Natural History, Guggenheim
Museum, United Nations, Central Park Zoo, Bertelsmann
Music Group (BMG Entertainment), Random House
Books, Goldman Sachs.
For the last 10 years while working at Aramark, Milan has taken a
different career path and has influenced several lines of business
from a support role perspective. He has helped the Business Services
group as a Marketing Manager, Director of Marketing and LifeWorks
Brand Manager. While in these roles he was responsible for increasing sales through
successful implementation of core initiatives, developing a segmentation and brand strategy
as well as winning new business through innovation and technology. The last 6 months Milan
has moved over to the Health Care business to take several of those keys learnings in his
previous role and working to develop along with other key individuals a successful platform
where the Health Care line of business can be successful.
National Director of Culinary Health Care, Patient and Retail Dining

2. What is your favorite part of working with other culinarians and hospitality
professionals?
For as many years as I have been in this industry and the positions I have held I have a lot
to contribute to the team. However, working with different individuals and groups of
people I have learned and continue learn a tremendous amount which will contribute to
my overall growth and success as well as the organization I work for. I am a firm believer
that although I may have been in this industry for 30 years I make it a point to get to know
and learn what each function does as you are never too old or too experienced to find a
new or better way of doing things.
What inspired you to choose a career in
hospitality?
The “WOW” factor inspired me to choose
this career. The “WOW” factor is the
feeling I give my guests and employees
everyday by providing the best possible
experience I can give them. If my
employees are “WOWED” and inspired
that will in turn affect their performance
and how they interact and treat our
guests. Not only does this apply to my
career but it also applies in my personal
life as I like to give people the best
experience. If someone is visiting my
house I will make sure they leave happy
You choose a career in hospitality or became a
chef; was there someone who influenced you
the most?
I have had the opportunity to play on both ball
fields (hospitality & culinary). I am certainly a
people person and love to entertain so
hospitality comes natural to me both personally
and professionally. It’s my interaction with
employees, customers as well as having great
mentors made this a great career and have all
equally influenced me. From a culinary/ chef
perspective I have to say it was my father,
Grandmother and Mrs. Antoinette Frungillo
who was a former employer but a very strong
mother figure for me. They instilled in me that I
should never take short cuts in preparing any
dish and all your ingredients should be fresh, of
the best quality and as authentic in nature
based on the cuisine you choose

3. How do you support sustainability?
Sustainability should be a main focus in everyone’s life this day in age. Best practices should
be carried out both at home and at work in order to create good habits. Plus only doing it
part of the time may make you seem more of a hypocrite
Work – create food programs and instruct people to try their best to cook with the seasons.
This day in age we can get anything, anytime but with a cost (gas usage to get the product to
you). As our family’s did in the past we should learn to cook as food is available or
harvested. During the months that there is no optimal growing season we should use those
items we preserved during the warmer months or items that will hold over time – pickles,
sun dried tomatoes, beans, grains, root vegetables, etc….
Personal – cut back on the disposable usage at home. Use of energy efficient appliances.
Recycle as much as possible. Donate unused household items rather than discard in trash
(clothing, furniture, etc..), Install motion detector switches to turn off lights after you leave
the room, use TV timers to shut off after kids fall asleep. I am lucky where I live as it is very
easy for me to support local farmers so I can feel like I am contributing to the overall success
of a farmer even if it is the little things by purchasing eggs, milk, produce, and as many
meats as possible
If you had one last meal….what would it be?
(details please)
One of my favorite snacks that I eat quite often
would be a simple cheese and charcuterie platter
which consists of a cheese (Creamy Gorgonzola,
Humble Fog or Camembert), a selection of dried
meats such as aged salumi, speck ham,
homemade duck breast prosciutto, home-made
cured olives and some sort of local honey and
fried fruits which those too are made at home
using my dehydrator…a fresh baked baguette or
semolina bread. I would also partner this up with
a nice merlot or malbec wine. And if not that it
would definitely be OYSTERS!!!!

4. My most favorite culinary creation?
I have a passion for cooking and each opportunity brings new
experiences whether it is new flavors, ingredients, cooking
techniques, etc… since I value cooking with the seasons I think I
have many favorite dishes that I like to create…for instance in the
winter months I love slow cooking and braising meats such as a
beer braised veal cheek or short rib served with demi-glace over
a parmesan risotto and shaved Brussels sprouts. Spring brings the
best of seasonal “first picks” so creating a simple dish of orange
glazed duck breast served over white cheddar grits and grilled
ramps. Summer I always think about “grillin and chillin” so a
favorite of mine would be a grilled tuna BLT served with
applewood peppered bacon, arugula and a wasabi mayo on a
toasted brioche. Now we get to the fall season where late
summer’s harvest has so much to offer with everything from
heirloom tomatoes, fresh corn, apples and pears, fresh seafood,
meats etc… one of my favorite dishes to prepare would be an
herb crusted cedar plank salmon topped with an apple pear
chutney served over a potato parsnip puree and spiced red wine
sauce
What are some of your hobbies, interests or passions outside of work?
I hate to say this but many of my hobbies and passions outside of work relate back to food at some
way, shape or form. One of my favorite pastimes is photography. My dad was a professional
photographer so I took up the hobby by accident while at work as I like to document all the great
food stuff I as well as my teams do. Many of my food photographs are utilized by our sales resource
team and included in many sales and customer facing collateral. Some of my other interests that I
have experimented with and continue to learn from is beer and wine making. I grew up learning from
my father who is from Eastern Europe the art of curing and smoking meats which I continue to do
today by making sausages and jerky as well as brining and smoking my own signature pastrami. Being
very active in my community I assist and volunteer for many
community functions and lead a team of people to prepare
and serve food in a safe and orderly fashion during numerous
community functions such as New Year’s Eve Gala, Swim Team
Banquet, Halloween Party, etc... I also give cooking classes to in
my community at our local clubhouse. Something that I enjoyed
doing but it fell off the radar was that I had a “Food Blog” and
page on FaceBook that documented my work travels and
experiences around food; kind of like my version of “Man vs.
Food or Bizarre Foods”. When I am not doing something that
is food related I enjoy riding my motorcycle and spending time
with my children (Austin 9, Reid 5) and wife Casandra by taking
in local activities and regional sites.