Inspiring Conversations with Frank Coloma of Gastronome

Today we’d like to introduce you to Frank Coloma. 

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
After serving 5 years in the US Army, which included a tour in Iraq, I moved to Az. Originally, I pursued nursing and even worked as a school health technician, but was encouraged by my wife to find something I’d truly enjoy. I enrolled in Scottsdale Culinary Institute. Upon graduation, I worked in mostly fine dining restaurants and resorts including The Phoenician, Different Pointe of View, M Concepts Catering, and Lucs at The Boulders El Pedregal Resort. 

In 2009, I became the Resident Chef at Sur La Table in Scottsdale where I began teaching. A few years later, I was approached to teach high school culinary arts and have been teaching since 2013. I’ve also taught at Estrella Mountain Community College for several semesters in the culinary program. 

Although I stay busy with teaching, I also focus on Gastronome, a company that I started a year ago focusing on “Cultivating Culinary Connections.” It is a multi-service culinary experience through customized private cooking classes, both in-person and virtual, as well as demos and in-home coursed dining. Gastronome means “a person who loves food and drink.” 

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
There were definitely struggles in the beginning of my career. Transitioning out of the military, identifying what I wanted to do, switching from nursing to culinary arts wasn’t a popular decision amongst my family, who is very traditional-but they came around. My journey from fine dining to becoming a culinary instructor in the community, in the college setting, and high school classroom led me to visualizing Gastronome. 

When I started Gastronome, it was right before the pandemic began. We originally had a huge event scheduled in Phoenix-it would’ve been a launch party to showcase what Gastronome was all about. However, like everything else, it was canceled. I’ve still been able to do smaller classes and dinners so hopefully a larger event will be planned. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Gastronome’s mission statement is to “Cultivate Culinary Connections”. I offer specialized cooking classes, demonstrations, and private dinners. Utilizing my 13 years of teaching experience, as well as experience in fine dining and private catering, I’m able to teach technique and methods that any aspiring could would want to learn customize an event or dinner to the client’s needs. 

Are there any books, apps, podcasts, or blogs that help you do your best?
The Daily Stoic by Ryan Holiday (book) and The Daily Dad Podcast are two things I use to find mental balance. Also, always referring to cookbooks is always enjoyable: My Last Supper by Melanie Dunea (see Masa Takayama & April Bloomfield) 

Contact Info:

• Email: Info@gastronomeaz.com
• Instagram: Instagram@gastronome_az
• Facebook: Facebook@gastronome_az