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Executive Pastry Chef, Josip Franc

Inspired by the seasons and using only the finest ingredients, Executive Pastry Chef Josip Franc is taking desserts to a whole new level at The Bernards Inn. Chef Franc prides himself on creating all items from scratch and is consistantly updating his menus with creative and inventive approaches to traditional dishes with an eye on seasonal and current food trends.  

Hailing from Boonton, New Jersey, Chef Franc had his first taste of the culinary industry as an apprectice for Eccoqui Restaurant in Bernardsville.  This experience ignited his passion and convinced him to turn what was an interest into a career.  As a 2000 graduate of the Culinary Institute of America in Hyde Park, he experienced  many valuable opportunities and programs that helped mold him into the chef he is today.

Chef Franc completed his first internship at the Ritz Carlton in Palm Beach, Florida while still studying baking and pastry at the CIA.  Post-graduation, he enhanced his knowledge of the industry and truly refined his skills at some of the top hotels in the country including The Four Seasons Aviara, The Breakers Palm Beach as well as The Hilton Short Hills.  

Most recently, Chef Franc has been the Executive Pastry Chef for 13 years at one of New Jersey's top Italian restaurants, LuNello, where all items including breads, gelato, cakes, desserts and beyond were made from scratch.  Franc loves the art of the plated dessert but is equally motivated by creating specialty cakes, petit fours, mignardise and other dessert items for special occasions and weddings. 

In his spare time, Franc volunteers at the Passaic County Technical School where he mentors aspiring culinary students and prepares them for national cooking competitions.  The Bernards Inn is very excited to welcome Chef Franc to the team and is eagar for all of our guests and customers to experience and enjoy his many delicious creations.