Meet Chef Pasquale “Paco” Frola
A Chef with Global Reach and Deep Local Roots
Born and raised in Naples, Italy, Chef Pasquale “Paco” Frola brings European flavor and refined technique to every dish he creates. After moving to the United States nearly ninghteen years ago he built a reputation in both private dining and professional kitchens. Today, he serves as Executive Chef/Partner at Spring House in Tenafly, New Jersey.
Chef Frola’s culinary career spans several countries and acclaimed kitchens. In New York City, he served as Executive Chef with The Fireman Hospitality Group, Chef Consultant at Gusto in Greenwich Village, Executive Chef at Stuzzi in the Flatiron District, and Executive Consultant at Gradisca. He also helped launch the upscale Andaz Wall Street, worked as Chef de Cuisine with Patina Restaurant Group, and served as Executive Sous Chef at the Hyatt Regency.
Internationally, he cooked throughout Italy, France, Germany, Spain, England and Greece . He also worked aboard the luxury cruise line Silversea as an Italian Chef collaborating with three Michelin star Chef Jacques Torel to open the first Relais & Chateaux restaurant on board of a cruise line. In 2010, he founded JP Kitchen Management Inc., a company focused on preserving and promoting traditional Italian cuisine using authentic methods and ingredients.
A Style Built on Simplicity, Flavor, and Daily Craft
At Spring House, Chef Paco emphasizes the use of the best ingredients on the market and simple preparations , here he produces fresh Pasta , Home Made Breads and Pastries each day. His menus celebrate the fundamentals of Healthy Mediterranean Cuisine, Focusing on quality ingredients and seasonal inspiration. Whether it's risotto, slow-braised meats, or freshly caught seafood, each dish reflects precision, restraint, and purpose.
The restaurant features Chef Paco regularly in its “Chef Talks” series on Instagram, where he discusses his approach to cooking, ingredient sourcing, and his food philosophy.
Recognition and Influence
In 2023, Chef Paco was named one of the Top 5 personal chefs in New York by Take A Chef. His private dining experiences have earned him a loyal following throughout New York City and northern New Jersey. Before joining Spring House, he led the kitchen at Sofia in Englewood, where he was known for combining upscale cuisine with a relaxed, welcoming atmosphere.
The Heart Behind the Kitchen
Chef Paco is known for being hands-on and present, ensuring consistency is always delivered from his Culinary Team . His motto, “Eat well, drink wine,” reflects his thoughtful, approachable view of hospitality. When he’s not cooking, he spends time at local markets, goes fishing, and enjoys time with his family.
Spring House, a historic property turned restaurant, is a natural fit for his food. The rooms are warm and intimate, much like the dishes he prepares. Whether you’re dining by the fire in winter or outside in warmer weather, you’ll find a menu that feels both comforting and refined.
