Meet: Gina Bruno
Owner of Franks House
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Meet Gina Bruno, the Brooklyn-based creative behind Frank’s House, a cozy Clinton Hill brownstone where food, storytelling, and community come together. In this conversation, Gina shares her path from art school to culinary school, her approach to hosting, and how motherhood has reshaped her work, creativity, and sense of purpose.
Can you share with us what you do and where you're based?
I’m a New York native, born and raised, and aside from a brief stint in France, I’ve never left. New York has me completely hooked. As for my daily routine, my main focus right now is being a mom. After that, I run Frank’s House, do private cooking, and in the background, I’m working on two brands, one focused on kids and food, and the other shining a spotlight on people in the food world.
So, for those that don't know, tell us what Frank's House is, how it came to be, your intention for it, all the things.
Frank’s House is a cozy Brooklyn brownstone that doubles as an event space. It may be tiny but it’s mighty. About 80% of our bookings are sit-downs or standing-room gatherings, and the remaining 20% are film and photo shoots. The concept for Frank’s House came from my first rental venture, AG Houses. My partner at the time was looking for apartments and dreamed of living in a beautiful building she couldn’t afford. We stumbled upon an amazing brownstone and, somehow, turned it into a business, even blindly signing a commercial lease. It served as an Airbnb, a rental studio for shoots, and hosted a few events.
After over two years, the building sold, and we had to leave just as events were really starting to pick up. About 5 months later the idea of Frank’s House was born. I moved the concept to the parlor floor of my father’s building in Clinton Hill (my dad is Frank). The focus shifted to hosting events and working with chefs. My now-husband and I poured all of our savings into renovating the space, and eight months later, we hosted our first event at Frank’s.
And now it's the Frank's we all know and love. So initially, in creating Frank’s, besides food and events, what type of community were you looking to create there? Like, what was your dream scenario of clients you would have or events you would throw yourself?
So around this same time of getting Frank’s up and running, I had already fully dove into food. I was working my second line job. I wanted to create a space that attracted other chefs because we were heavily in the pop-up food era post-COVID.
Speaking of food, let's go back a little bit before we keep diving into Frank’s. Tell us about how you got into the culinary world.
Long story short, I worked in marketing and social media for years. I went to art school.
I didn't know that. Wow. You have lived so many lives.
You’re telling me. I started in illustration, quickly transitioned to graphic design, and worked in that field for a few years. From there, I found my way into the freelance hospitality world, focusing on marketing and social media, working with various restaurants and chefs. After a few years, I started experimenting with recipes and spending more time in the kitchen. I fell in love with it. I had always cooked, but something clicked in my brain. At that point, I decided to bet on myself. I gave myself a year to pursue food full-time. I quit my job, applied to work at a sandwich shop, got hired, and then was fired within two months.
How did you get fired from the sandwich shop? How does anybody get fired from a sandwich shop?
Apparently, it wasn’t as hard as I thought. I had a shift starting at 5:00 AM the day after Halloween, and I think I rolled in at 4:50. Brutal, but I was there, professional and on time. I was exhausted, anyone would be. The sandwich shop I worked at (I won’t name names) had this strange vibe, everyone seemed to be trying to outdo each other.
Not the best energy or environment, it sounds like.
I might have casually mentioned to a coworker that I had a few drinks the night before and was a bit tired. By the end of the day, I got called into the owner’s office. They sat me down and said, “We’ve heard you were really hungover. We don’t tolerate this kind of behavior.”
I was totally confused. When I said "a few drinks," I meant maybe two glasses of wine. The real issue was the early wake-up, I’m someone who needs 8 hours of sleep, and I definitely didn’t get that
Where is the sandwich shop located?
It was in Brooklyn, in Prospect Heights.
That is so not the vibe of Brooklyn.
No, definitely not. I laughed it off, left, and then wandered in and out of nearby restaurants on the block. One of them hired me on the spot. That restaurant was Leland, where I worked for Delfin, who is still the head chef. He’s is such an incredible human and chef, with so much talent and a true gift for teaching. I was there for about six months and still stop by often. After Leland, I moved on to Misi.
Which we all know and love. I’m assuming you’ve made many a ricotta toast?
Of course. I worked at several stations, and that was probably my favorite restaurant experience. It felt like a mix of theater and food with the open kitchen. I absolutely loved it. The dishes were incredible, the team was amazing, and while the corporate-style kitchen had its pros and cons, it was overall a fantastic experience.
After Misi, I took a brief chef break to get married. During that time, I also started trailing food stylists and event chefs, wanting to explore every aspect of the culinary world. A few months later, I enrolled at Le Cordon Bleu.
And that's how you found yourself in Paris?
That's how I found myself in Paris. We lived there for four months and extended that into five months, to travel. That is when and where I got pregnant.
A very important aspect of your life that we have not discussed yet is that you are newly foraying into motherhood. I have to say, you’ve had a lot of massive life changes very close together.
Yeah, not sure if its ideal or not. Feels like magic on speed. There was just something in the Parisian air that screamed BABY.
Maybe all that wine and cheese. Okay, so you're pregnant, you're in Paris. What happens when you get home? Have Mars (epic name), what’s next?
First trimester was in France, second and third in New York. I was itching to get home by month 5 because I wanted GMO loaded American food… don't ask why. Pregnancy cravings have no rules.
Next interview we do is what chef’s eat and crave when they’re pregnant. Wow, ok, there was a lot going on. When it comes to being a mom, an entrepreneur, a chef, and all these things you want to do, how are you finding balance? Do you feel torn in different directions? How are you committing all of these pieces of yourself to all these different endeavors?
Not every day feels balanced, and that’s okay. There are days when I feel completely torn or overwhelmed by time management, and others when I juggle everything surprisingly well. It’s less about achieving perfect balance and more about constantly adjusting. With a young toddler, everything can shift in an instant. I do my best to map out the week or split days into sections, giving space to focus on different priorities and parts of myself.
How has motherhood changed your perception of working and what you want to do, the types of communities you want to create, and the projects you want to be a part of?
Motherhood has changed everything about me in ways both challenging and beautiful, but mostly for the better. Over time, you start to see the true weight of things that maybe didn’t seem as important before, like just how precious and limited your time really is.
Now, I feel more driven than I ever have. It’s a now or never kind of energy. I have another life depending on me, and I want them to be proud of the person and mother that I am. It's a mix of emotions, but at the heart of it, there’s a newfound urgency.
I think in any sort of creative career, there’s this struggle between making something meaningful and making it sustainable. Do you feel that pull at all?
Before having a child, I would say yes to almost every job. Whether it was for the experience, the paycheck, or simply the opportunity. But now, I’m much more selective. The jobs I take on and the projects I commit to need to align with who I am and what I believe in, especially when it comes to private chef work.
Speaking of private cheffing, the title of “chef” carries a lot of assumptions, especially now when we live in the age of so many private chefs on social media. People seem to be really interested in this career in a way they haven't been until this point. Do you ever feel limited by the role of chef; is it something that you want to expand upon or break out of?
I don't even define myself as a chef. I know that's kind of strange.
Interesting. Say more.
I work in food and host private events, but I realized back in culinary school that my love for food goes beyond just cooking. I’m passionate about every part of it, the experience, the story, the connection. I’m proud of the skills I’ve built, even though there’s always more to learn. I know my strengths, which is why I sometimes turn down jobs if I feel a client needs a chef with a specific background or training that’s outside my scope.
I’m thinking about The Bear, and the love and obsession portrayed by Carmy and his family. I think that’s how most people think about chefs and the career, the overall lifestyle, etc.
I respect the craft deeply, but I’m not the kind of chef who only lives for the kitchen. For me, food fits into different tiers of my life and career. I'm not The Bear. I have too many other dreams to be just that.
That's such a level of self-awareness that I feel like a lot of people don’t have.
It's been a journey to get to this headspace.
I think especially with Frank’s House and the types of people you’re bringing together and creating space for, you’re focusing on more of the storytelling and community building aspect of food.
Absolutely. For me, food is just one piece of the beautiful puzzle of gathering. Bringing people together, whether it’s a small group or a large one, is such a meaningful act. It’s about being present, fully engaged with the people around you. Eating well, drinking well, and letting the conversation flow naturally.
What do you think about food culture in America vs. what you experienced in France?
I think the American food system is really broken. From the chemicals sprayed on our produce to what’s pumped into everyday snacks, it’s hard to ignore. Since having my child, I read every label, and it’s made me even more aware of just how broken and profit-driven our food system truly is.
We could probably have an entire conversation just on that subject alone - an interview part two is probably in our future. In the meantime, I’d love to hear what kind of host you are. What does dinner at your house look like? What are you hoping to leave people with?
When you come to my house, the meal is never completely finished. I intentionally leave a few small tasks for guests because I love including people in the process. I think people naturally feel happier when they’ve contributed, even if it’s something simple like cutting herbs with scissors. It gives them a sense of ownership - they know they helped make that salad. Giving people the confidence to try something at home matters a lot to me. And just as important is when someone leaves a dinner thinking, ‘Wow, that was a really great conversation’.
Yeah. Feeling a part of something. It's the best feeling when you leave a really good dinner with all your friends, and you go, That was amazing.
I wish I could have more of that. Exactly.
With everything you have going on, what does success look like for you now, in the next five months, in the next year? Can you give us a taste of anything that you might be working on that you're excited about?
I have dreams, goals, and big aspirations, but to me, real success is feeling happy every day, even if that sounds a little cliché.
No, not at all. It feels harder than ever to wake up happy.
Definitely. For me, the most important thing is waking up excited to work on what I’m passionate about. Beyond being happy with my daily life, success also means dedicating quality time to my child. My workweek isn’t five days anymore, it’s four. I spend one full day with Mars, completely unplugged from phone calls and emails. When it comes to work success, I thrive on juggling multiple projects. I love being able to switch gears throughout the week and keep challenging myself.
Now, onto the burning question - tell us where we should be eating, where we should be drinking. It's finally good weather here in New York. What are you excited about? Tell us where to go.
You're gonna hate my drinking answer.
Let's hear it.
My favorite place to drink is my stoop.
The privilege of Brooklyn.
I know. But there is something so special and so New York about a stoop. Whether it's a glass of wine or if it's a spritz, which I definitely guzzle during the summer months. And when the sun finally goes down, you take it into the backyard or head to a restaurant. It's just my favorite!
I guess we're all coming to your stoop this summer.
Everyone is welcome.
Where are you eating?
Oh, it's hard.
Bakeries can be included too.
I'm behind in my exploration, but I recently experienced Theodora and I was blown away. The food, the staff, the kitchen, their Josper oven, everything was impeccable. The food is the perfect marriage of Mexico City meets Israel (the two owners are that combination). It is unbelievable.
I'm still dying to try their bakery. I've heard the pastries are amazing.
Pastries are amazing. Their bread is amazing. They crush.
What’s one place that you haven't tried yet that you're excited about?
You might be able to answer this better than I can. The reality of having a child is that, even though I’m in the food world and love eating out, I don’t do it nearly as much as I used to. I kind of feel like I’m living under a rock these days.
That said, Claud is high on my list!
Before we let you almost go, where can we find more of you? Other than sitting on your stoop in Brooklyn.
I’m currently working on a content series centered around food, where I’ll be interviewing people from all corners of the food world. While I’ll be the one asking the questions, you’ll also get a deeper look into who I am — from my outfits to my cooking style.
I’m also planning to launch a Substack soon (within the year, at least!) that will offer more insight into my daily, weekly, and monthly life — everything from my work to motherhood, recipes, restaurant recs and what it’s like living in New York City.
And then in the meantime, we'll see you on Instagram and at Frank's House.
I am really trying to up my social media game, so you’ll be seeing a lot more content coming from me soon.
Love it. Can we go to Theodora’s café next week?
Absolutely.
Let’s Get Deep
What’s your theme song?
While living in Paris, Garry and I stumbled upon an amazing restaurant, Vivant. We ended up befriending the chef and maître d (who also doubles as the bartender), and we’re still in touch with them. That night, it was his playlist playing, and when Prima di andare via by Neffa came on, I’ve been obsessed with it ever since. It’s upbeat, happy, and just makes you want to get things done.
Night In or Night Out
Can I do a 60/40? 60 out, 40 in. But it depends on what we’re doing (or else I’m not going).
When do you feel most you?
After a fulfilling day of work, it feels so good to stop by a local happy hour on my way home, grab a glass of wine on my own, and then head back to spend time with Mars (my child) and Garry (my husband).
What’s something you’re obsessed with right now?
Is it a ridiculous answer if I say coconut milk? I was never really a fan, but now, whenever a cafe offers it I'm jumping for joy. I’m also completely obsessed with silence. Having a one-year-old has really shifted my perspective. "silence is golden" has never felt truer.
Call or Text?
Call <3
When was the last time you cried?
Recently, I had a long week juggling all my projects, mom duties, wife responsibilities, and friendships. The combination of it all really took its toll. So, I had a good cry and honestly, I felt so much better afterward.
When’s the last time you laughed (like a big belly laugh)?
While I was in Miami, a close friend I was visiting took a few took mushrooms on the beach (with the sun amplifying everything). She looked up and said, "I feel like an uncooked pancake." Such a specific feeling, yet I totally understood where she was coming from. Don’t we all feel like batter sometimes? We were belly laughing for a while.
Current favorite follow on social media?
Lohause. It’s a eyeglass company. Their content is mostly all short films, usually dramatic, with everyone wearing fabulous glasses and not a word or text about the fact that theyre selling eyeglasses. Its genius.
Lastly, what’s one thing you would tell your 16-year-old self?
Stop trying to be ten years older than you actually are!
Find More of Gina here:
Instagram: @itsginabruno & @thisisfrankshouse
Listen to Gina’s Playlist: Here
Sydney Portigal is a writer, communications strategist, and brand thinker who believes in the power of precise language to shape identity and meaning. She works at the intersection of storytelling, strategy, and culture, helping brands and individuals articulate who they are and what they stand for. With a background rooted in narrative and a lifelong love of food and art, her work is driven by the belief that how we communicate reflects what we value.
Substack: Sugarpills
