About The Two Chefs

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Frank Imbarlina born and raised in Pittsburgh, PA is a journeyman chef earning critic's stars in the NYC, Miami and Philadelphia markets. Cutting his teeth in the progressive-upscale NYC restaurant scene of the 90’s.  He went on to form Contemporary Caterers with his mentor Chef Larry Berson formerly of the NY Times 4 Star “The Carriage House”. During its successful 10 year run in NYC Frank left the business and NYC to accept offers elsewhere leading eventually to becoming Chef-Owner of the 4-Star Brass Monkey in Brigantine NJ.  The Brass Monkey was also chosen by Craig LeBan of the Philadelphia Inquirer as the “Best Restaurant On The Jersey Shore” during its time. Wanting to explore the indigenous ingredients, flavors, seafood & fish of the tropical southern U.S. Frank moved to Miami. Eventually becoming the Executive Chef and Operator of the Urbanite Bistro earning 3 stars from the Miami Herald.

In 2019 Frank moved to Sarasota with plans to open a restaurant, but the Covid outbreak put an end to those plans. It was at that time trying to figure out his next move that Frank decided to start “SRQ Cured ♦ Local Charcuterie & Smoked Fish” producing wholesale products for markets and eateries in Florida. He also started Bootsy’s Pot Pies at that time. 

Frank is also the author of two books, “Key West Mex” and “Shelter In Soup”. The latter written during the pandemic based on soups made from simple and limited ingredients.