Frank Mottram knew he wanted to be a Chef at age sixteen. Born and raised in England, he decided on attending the Culinary School at Leigh College (situated in the North West of England between Liverpool and Manchester). During his tenure there Frank learned the operations side of both the kitchen and the front of the house.

After graduating, Frank expanded his culinary knowledge by working in several small inns and hotels around southern and central England. Each new venue was sought out for the experience it could offer Frank. “Exposure to a variety of different Chefs and their cuisine is necessary prior to finding your own style in cooking,” says Frank. “Everyone I studied under offered something different - and I took a bit of every experience with me.”

In 1995, Frank decided to continue his education through experience in the United States. Choosing Hilton Head as his home, he worked for an island catering company and the Captain’s Table restaurant before accepting a Sous Chef position at Antonio’s. After a few years of working under Chef Michael Ramey and Italian Chef Simone, Chef Frank Mottram became the Executive Chef of this Triple A- Rated Four Diamond restaurant.

Not one to take all the credit, Chef Frank values genuine collaboration. He has successfully assembled an expert staff who shares his philosophy and vision. “I may be leading the team, but there is no I in team,” says Frank, flashing a huge smile. “Everyone here is partly is responsible for our success!”