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Frank Prisinzano Height, Weight, Net Worth, Age, Birthday, Wikipedia, Who, Nationality, Biography? 179 Most Correct Answers

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Frank Prisinzano has been an experienced culinary specialist for over 35 years. His recipe motivation comes from his grandma who had numerous recipes and family customs. Frank also has his own web series, Sauce’d.

What is Frank Prisinzano’s total net worth? Frank’s net worth is estimated to be around $1 million. He owns a beautiful home in New York, complete with a children’s room. The VIP gourmet expert and his significant other Arina lead an extravagant life fixated on food and travel.

Youth Frank Prisinzano was born on December 15, 1965 in New York, USA. Prisinzano’s men were Amalia Prisinzano and Frank Prisinzano Senior. He has spent all of his time on Earth in America and, although of American descent, is of Italian descent.

Full name

Frank Priszinano


chef and businessman

popular for

work as a chef

Age (as of 2022)

56 years old

Date of birth

December 15, 1965

Star sign


Place of birth

Queens, America




White (Italian descent)


5 feet, 11 inches

eye color



Approx. 75kg

hair colour


Estimated net worth (as of 2022)

About $1 million


Frank Prisinzano Sr


Amalia Priszinano

Profession Frank is a foodie specialist and owner of several restaurants including Supper, Frank Restaurant and Lil Frankies. He opened his most memorable coffee shop, Frank, in 1988. Prisinzano opened another eatery, Lil Frankie’s, in January 2002.

In April of that year, Frank sent off Supper. During the lockdowns caused by Cov-10, Frank started handing over the management of internet transmission to his clients. Frank opened the Mudspot on Ninth Street near the Mud Coffee Guys.

After that he opened and managed Prisinzano Way, a French-Vietnamese restaurant. Regardless of these organizations, he founded East Village Radio. Prisinzano was the main DJ there alongse Jorge DoCouto.

What is Frank Prisinzano’s relationship status? Frank’s partner’s name is Arina. She is a Bangladeshi worker. The young woman is both an author and a craftswoman. Despite hearsay about the couple’s age difference, they seem indifferent and totally infatuated. Prisinzano and his ex broke up due to conflicts in their marriage. Their children from their relationship are Santino and Vincenz.

The young people live perfectly together with their father and Arina. They get to know each other. Frank has a critical internet-based presence. He has over 100,000 followers on Instagram. He mostly discusses his restaurants and dishes.

Frank regularly shares pictures of himself with his loved ones. Frank’s YouTube channel is called Real Frank. There are more than 5,000 backers on one record. He sent off the channel on January 8, 2011.

Measurements, Height, and Weight Frank is a tough man, standing at 5’6″. His prophetic sign is Sagittarius. Prisinzano has faintly earth-toned eyes and dark hair with faint strands. He weighs over 75 kg.

Frank appreciates both jazz and rock ‘n’ roll.

His companions in Italy are pizza and winemakers.

“Travelling, drinking and eating” is Frank’s working title.

He visits some areas.

He has a tattoo on his arm.

His partner likes to compose and draw.

Who is Frank prisinzano?

Frank Prisinzano, New York-based restauranteur and founder of East Village Radio, understands what people want. From Puglia’s finest burrata to America’s best rock-and-roll music, the tastemaker knows exactly what to serve.

How old is Frank prisinzano?

The 54-year-old chef and owner of East Village mainstays Frank, Lil’ Frankies, and Supper is barefoot in ripped jeans and a T-shirt, his black-rimmed glasses framing a full face of wiry white hair.

Is Frank prisinzano Italian?

“I am half Sicilian, a quarter Pugliese, and a quarter Neapolitan,” says Frank Prisinzano, as soon as we sit down across from one another on an old metal dining table at Frank, the first restaurant of his East Village empire, that opened in 1998.

How did Frank prisinzano meet his wife?

Frank and I met at his restaurant, here in the East Village of New York City. We sat at the bar at Lil Frankie’s talking from 10 pm until 4 in the morning. I went home buzzing from our incredible conversation and chemistry and good vibes. We said we would try to be friends, nothing serious.

Which Frank prisinzano restaurant is best?

BY NEELOU MALEKPOUR | Unofficially, Supper is the most successful member of Frank Prisinzano’s East Village Italian restaurant empire, and it’s the perfect date spot. This cash-only restaurant, at 156 Second St., is always packed and doesn’t accept reservations, but you can wait for your table at their bar next door.

Where is in the kitchen with Frank from?

A self-taught chef, restauranteur, and businessman, Frank was born in Brooklyn, NY, and raised in the culinary industry.

Who owns Lil Frankies?

Frank Prisinzano owns three perpetually mobbed Italian restaurants in the East Village: Frank, Lil’ Frankie’s and Supper. EVGrieve brings word of a new entry in his empire.

Is Frank NYC cash only?

Homestyle Italian fare is served in a small rustic setting with outdoor seating. Cash only.

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Frank Prisinzano (Chef)- Age, Height, Net Worth, Recipes, Wikipedia

Who is the American chef Frank Prisinzano?

Frank Prisinzano is a chef and restaurant owner from New York, America. People know him for his restaurants like Supper New York, Frank Restaurant and Lil Frankies. Frank also owns a grocery store called Frankie’s Grocery. East Village Radio is his radio station.

Prisinzano has more than thirty-five years of experience and professional cooking. He takes his inspiration for recipes from his grandmother, who had many recipes and family traditions. Frank also has an internet show called Sauce’d. He is also active on various digital media platforms such as YouTube, Instagram and Twitter.

Full name Frank Prisinzano Occupation Chef and businessman Popular for cooking work

birthday and zodiac sign

Age (as of 2022) 56 years old Date of Birth December 15, 1965 Zodiac Sign Sagittarius Place of Birth Queens, America Nationality American Type White (Italian descent)


School/University N/A

Physical Statistics

Height 5 feet, 11 inches Eye color Brown Weight Approx 75 kg Hair color Black

net worth

Estimated net worth (as of 2022) Approximately $1 million

family and relationship

Father Frank Prisinzano Senior Mother Amalia Prisinzano Wife N/A Children N/A Siblings N/A

social media

Frank Prisinzano Age, Height, Birthday, Parents

Prisinzano’s birthday fell on December 15, 1965. He grew up in New York, America. Prisinzano was born to mother Amalia Prisinzano and father Frank Prisinzano Senior. He has lived in America all his life; He is of American nationality but is of Italian descent.

Frank is 1.70 meters tall and has a muscular body. His zodiac sign is Sagittarius. Prisinzano has black hair with gray highlights and his eyes are brown. He weighs over seventy-five kilograms.

Frank with his sons. Source: Instagram.

Personal life of Frank Prisinzano

Frank’s wife’s name is Arina. She is an immigrant from Bangladesh. The young woman works as a writer and is an artist. There have been rumors about the couple’s age difference, but they appear to be undisturbed and completely in love.

Prisinzano divorced his ex-wife after some complications in their relationship. They had children from their relationship, namely Santino and Vincenz.

The children have an excellent relationship with their father and Arina. They spend a lot of time together. Frank has a solid digital presence. More than a hundred thousand people follow him on his Instagram account. He mainly shares details about his restaurants and recipes.

He also often poses pictures of himself with his family and friends. Frank has a YouTube channel called Real Frank. There are more than five thousand subscribers on this account. He launched the channel on January 8, 2011.

Frank Prisinzano Career and Net Worth

Frank is a chef and owner of restaurants like Supper, Frank Restaurant and Lil Frankies. In 1988 he opened his first restaurant, Frank.

Prisinzano opened another restaurant, Lil Frankie’s, in January 2002. In April of the same year, Frank started with Supper. During the lockdowns caused by Covid-10, Frank started offering an online delivery service to its customers. Frank started the Mudspot along with the Mud Coffee Guys on Ninth Street.

Later, Prisinzano founded and ran the French-Vietnamese restaurant Way. Aside from these businesses, he founded East Village Radio. Prisinzano was the first DJ there and he had a co-creator named Jorge DoCouto.

Frank’s estimated net worth is around $1 million. He has a beautiful home in New York with his garden. The celebrity chef lives a lavish life of food and travel with his wife Arina.

Fun facts about Frank Prisinzano

Frank loves jazz and rock ‘n’ roll music.

His friends are pizza and winemakers in Italy.

Frank calls his job travelling, drinking and eating.

He visits many places.

He has a tattoo on his arm.

His wife loves drawing and writing.

Find him on Instagram @frankprisinzano.

frequently asked Questions

Frank Prisinzano

Jason Crombie: You were born and raised in New York, right?

Frank Prisinzano: I was born in Queens.

jc: And when did you open your first spot?

fp: I opened my first restaurant, Frank, around 1998. I took over the lease in March and opened the restaurant in June. Then I expanded Frank – I added the bar next to the shop, which we call Vera Bar after my grandmother. Then we took Lil’ Frankie’s, which you see here, turned on the oven and started making pizzas. Then I opened Supper right after. I signed the leases for Lil’ Frankie’s and Supper right before 9/11, so it was pretty crazy. Frank actually got busier after that because they closed the streets from 14th Street all the way down, so you couldn’t even drive a car. And since it’s a cozy neighborhood, I guess people felt more comfortable there because it was such a tough time for New York. So the business increased by 20 percent. I hate to say this, but my business went up. I was very afraid that I would have a hard time paying for these two rooms, but everything worked out.

I opened Lil’ Frankie’s in January 2002 and Supper in April 2002. Then I added the back room, then I added the bar at Supper, then I started East Village Radio. After that I expanded and took the two shops next door here and broke through the wall and added the full kitchen and full bar in East Village Radio over there. Then I opened Mudspot on 9th Street with the guys from Mud Coffee. Then I opened Way, a French-Vietnamese restaurant in the West Village on Charles and Bleecker. I was the chef. I made all the food.

Frank, New York

jc: Is that your background? Did you cook at other restaurants before you started opening restaurants?

fp: I can cook anything. I started working in a pizzeria when I was thirteen – that was my first job. I’ve been in this business for 35 years and before that I worked with my grandmothers and cooked all our meals – Thanksgiving or whatever. I was very interested in food. My grandmothers had many family traditions and recipes, and being one of the few children, I was always by their side. For as long as I can remember I have been cooking and eating.

jc: How did you get started with East Village Radio?

fp: I wanted to give something back to the neighborhood. I had just opened Lil’ Frankie’s and Supper and both stores had a line out the door, an hour and a half wait. So I felt like I wanted to give something back to the neighborhood since a lot of the music scene was moving to Brooklyn. I always thought the East Village needed its own radio station, so we started a pirated radio station up in my office on 88.1. Then a regular here at Lil’ Frankie’s got wind of what I was doing and he happened to be writing articles for the NY Times. So he called me and he said, “Hey, what’s up with this radio station?” And I’m like, “What do you mean?” I tried to downplay it and he said, ‘Look man, I know about it. I’m going to write about it.” And I said, “Dude, you’re going to shut me up. You write about it and you will shut us down.” I said, “Please don’t write anything.” And he says, “It’s really newsworthy; it will appear on the cover of the Sunday Metro Section.”

Lil’ Frankie’s pizza boxes

wood stove

Dinner, New York

jc: So you think you’re going to jail.

fp: A week later we get a cease and desist letter from the FCC, a $10,000 fine, possible jail time and confiscation of all equipment. So I hire a lawyer and he says, ‘You’d better pull the plug right now.’ He says, ‘You don’t even know what you’re getting into. You are dealing with the federal government here. You do not understand it. They’ll fall on you like a ton of bricks.”

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jc: How long ago was that?

fp: That was in 2003. It cost me about $12,000 at the time to start the station with all the equipment and everything. We set up the office, we got the turntables, we set everything up in the back of my office.

jc: Were you the first DJ up there?

fp: I was one of the first DJs up there, myself and the other co-creator, his name is Jorge DoCouto. We basically did it together. He did all the work, I provided the money, and when we started it at 88.1. I was driving around in my Range Rover and he says, “Turn on 88.1.” I turned it on and he spoke to me over the radio.

jc: That’s amazing.

fp: I thought: “Perfect”. Then we fucking started it.

jc: You know, Pete Ferraro, Head of Programming, got me trying out for a show. It did not work. Me and my friend Alex Burt got in there but it didn’t work. We screwed it up badly.

fp: You know, it’s a serious thing.

jc: I thought we’d get into that, but radio is really difficult.

fp: That is very difficult. I had a show for the first four years. I had Fridays from 8am to 10am and gave up because Mark Ronson wanted a show and he could only do this slot. And I thought, “Fuck that. I’ll give it to Mark.” I was tired of doing it anyway. I didn’t have time to dig into boxes. I had played pretty much everything I wanted to play by this point. I would have to start playing things all over again. I thought, “What should I do? I don’t have music anymore.” And I couldn’t really go hunting like a lot of these guys do. I just don’t have the time so I gave Mark my spot and about a year later we celebrated the five year anniversary down at the South Street Seaport. We had Osiris, we had KRS-One, we had Flying Lotus. It was damn great. I hired Pete to come in and take over the station and get it serious because we were kind of messing around up until then. It was almost like a college station, but we had a lot of great DJs and we had a lot of great shows. We had a lot of listeners, but we sort of changed gears at that point. As soon as I took those two fields over here, we got the cease and desist letter from the FCC, so I just put it in the store and just went online. We’ve been waiting for the internet to catch up, and three years later it finally has.

jc: How did the guys from Chances with Wolves end up on EVR?

fp: Well we had a waiting list for shows on EVR. They came in and tried it and we loved them. That was it.

jc: I love this show, everyone does it. It is wonderful. Have people who worked in your restaurants opened their own in town?

fp: A lot of people who worked for me did that and I helped them. I was something of a mentor to many people. Mikey Chernoff opened The Meatball Shop. He was my bartender over at Frank’s for about eight years. Thiru opened a shop called Dino in Fort Greene which is like a very exact replica of what I did at the Frank Restaurant. He used to be the manager of the Frank restaurant. There are a few more. I had many employees.

jc: I’ve been coming to Lil’ Frankie’s for about ten years now and one of the things I love most is the music they play here, also the burrata. Wait, where do you get burrata? It’s insane.

fp: Well, that’s something very personal to me because I brought the burrata myself. I connected my cheese people to this guy in Puglia I knew and that’s the cheese we have. So we have the best burrata I’ve ever had. It is flown in from Puglia every Wednesday afternoon. We usually have it by Wednesday evening, Thursday morning. So it’s super fresh and on Saturdays it’s gone.

jc: It’s so good.

fp: We’re going through about twelve cases at each site now. That’s nearly 300 burratas at each location.

jc: wow. Anyway, I’ll be here eating the best burrata in town, but I’ll also be listening to Death Metal. That’s the best thing about this place.

fp: Well, that’s always been my rock and roll pizzeria. That’s how I wanted it. We don’t accept no. I’m sorry if it gets too loud, but that’s what we do here. We apologize and try to move them away from the speaker if we can, but we don’t turn the music down.

jc: I think that speaks volumes about the food when you look around the restaurant and see all these people in their 60’s, 70’s and Gorgoroth explodes.

fp: And they hate it, but they’re still there.

jc: They put up with it because the food is fantastic. That’s the compromise.

fp: I’m always looking for a story. You always want to give people something to say when they leave the restaurant. It doesn’t matter what it is sometimes, just something that will stay with them. That’s one thing that will always stick in people’s minds – we play great music. We can’t believe we can get away with this and that’s cool.

Lil’ Frankies, NYC

jc: Yes, that’s great. tell me about sauce

fp: Sauce opened about two years ago. It’s more of a national concept. I’ll take it across the country. I’ll be launching smaller versions of Sauce, which we’re calling Sauce Satellites. We’ll probably have another one open this year. It’s going to be kind of a Chipotle version of sauce where you can come in, line up, get your food, sit down and eat. Honestly, if I could open Frank up again right now, it would be sauce. I could have opened ten francs when I first opened – I was making a lot of money, everything was going great but I didn’t want to spoil the place. I felt like it was a unique place with a very unique concept, and it was my parents’ and my grandparents’ traditional dishes, so I didn’t want to adulterate that. I didn’t want to open any more of these, so I opened Lil’ Frankie’s and Supper instead.

I always wanted to create new concepts because that’s who I am. I don’t like doing the same thing over and over again. As I said, I see that there is a great need for high-quality, inexpensive and fast Italian food. When you see the options you have – Famiglia, which you see in some airports, it’s bloody beastly. Sbarros is terrible. It’s stuff that’s been sitting there forever, it’s dry and the quality is terrible. So there really isn’t an Italian concept that does something like a shake shack, so I thought who could do it better than me? I’ve been making expensive Italian food here in New York for sixteen years. So the idea of ​​sauce is that we use all grass-fed meat, all grass-fed quality, we use the whole animal. We make soap, we use the fat, we use everything. It’s a very sustainable project and we’re also building beef supply chains for some of these small farmers in upstate New York because they have nowhere to sell their meat. So it’s also a conscious decision to just resist what’s happening with fast food.

I love my job, and my job happens to be travelling, eating and drinking, so who the hell wouldn’t enjoy that?

jc: That’s great. What about your internet show?

fp: I have a show called Sauce’d that I did – we’re about to release season 3. I was in Puglia for the third season. Basically, that’s how I always do it anyway. I go to Italy three or four times a year to eat and hang out with my friends who are winemakers and pizza makers. I do this all the time.

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jc: Is this like your vacation time?

fp: This is basically my vacation time. I’m about to go to Italy for six weeks, and that’s what I’m going to do.

jc: chilling and tasting wine?

fp: chilling, eating, drinking and hanging out. I always work when I’m in Italy, but of course I love my job, and my job happens to be travelling, eating and drinking, so who the hell wouldn’t enjoy that?■

Frank Prisinzano The ‘No-Recipe’ Chef and Instagram Sensation

“I’m half Sicilian, quarter Pugliese, and quarter Neapolitan,” says Frank Prisinzano as soon as we sit down across from each other at an old metal dining table in 1998 at Frank, the first restaurant in his East Village empire to open. Like many items in his charming restaurant, the table belonged to his grandmother, the person who taught him to cook. It just so happened that during the opening of the restaurant, they had to move out of the house she’d lived in her whole life – to take care of her – and Frank brought all her stuff to decorate the space. “No one wanted her stuff. My grandmother never spent money; She’s Depression-era, so she stole cutlery from restaurants and put it in her bag — so it was a conglomerate of utensils from everywhere she’d eaten. The concept was just this: you ate their recipes on their plates.”

The restaurants feel like home and the staff is like family — the first five people he ever hired still work there. A proud Italian identity and a strong sense of family have fueled the multi-talented chef and entrepreneur’s success with three popular neighborhood restaurants and a wide Instagram following thanks to his no-nonsense, over-the-top personality. Rough on the edges but with a generous heart, Frank — over an extensive lunch of lunch pastina, pasta alla gricia, and homemade gnocchi — tells us about his viral fame, his unusual way of cooking, and his love for the neighborhood he calls Hometown.

How did you get such a large following on Instagram?

“First of all, I’m a photographer. I started my Instagram page 8 years ago as a notebook for all my travels around Italy; I wanted to remember everything. It also became a promotional tool, but not in a promotional way. When you talk about what you love, your passion comes out. I am real. Many write to me: “You changed my life.” They tell me that they now cook for their whole family; that they have tried recipes before and hated it. I teach them how Italians cook – from the heart – just the way I learned it. I don’t have a recipe, but I have my “methods”. I never give out measurements and if they ask for them I scold them! My character is an amplified version of myself – to make it fun. I give tough love to my followers. If someone adds lime garlic or black pepper to spaghetti, I would tell them to leave it alone! It’s all about the relationship between lemon, butter, Parmigiano Reggiano and pasta – that’s it, and it’s perfect just the way it is. When you can understand how perfect it is, the quality of your life will increase because you are looking for the simple things that are actually the deepest.”

Now that people recognize you, how do you deal with your fame?

“I can’t walk into a restaurant without causing a riot. 90% of the people who come here follow me. As soon as I walk in everyone knows who I am and it’s awkward at times. When I eat with my family, I get five interruptions at dinner. But I always say hello to everyone and I don’t turn down anyone for photos.”

What made you decide to live and open your restaurants in the East Village?

“It has always been my favorite area. It was the center of the punk rock movement; It had so many great venues. I used to come here all the time to listen to bands like the Ramones, Patti Smith, Iron Maiden and Ozzy. I just loved the anti-establishment feel of it; It was cash only and the artists, producers and filmmakers lived here. When I opened the restaurants, much of the scene moved to Williamsburg, Brooklyn, but I still wanted to preserve the neighborhood. That’s why I started the East Village radio station at Lil’ Frankie’s. We first put it in the room above and a year and a half later expanded by putting it in a shop front down the street. I liked the idea of ​​a rock ‘n’ roll pizzeria. We play loud music; we never refuse; A small space has been set up for children. Everyone got it and it was immediately busy. Lil’ Frankie’s has been my busiest venue in the last 15 years.”

Do you consider yourself a punk artist of Italian cuisine?

“That’s exactly what I am. I’m like a punk rock musician making Italian food in NYC. I’m into jazz music now though. I love improvisational music because I love to cook. I flow It’s almost like making music. That’s how it feels to me. I have a band with friends – my son plays drums and we jam at my house; it’s completely improvised. My friend George, who plays guitar, starts with a riff and I sing whatever comes to mind. You don’t see me cooking in my restaurant, but if I were to open a new one, I would start out behind the stove – that’s how I envision it all. I do the menu, design all the interiors, build the whole restaurant myself and train every single chef at every single station step by step. I’m not just teaching them how to do it – I’m teaching them how to flow, how to move. People watch her. Watching someone cook is like watching them dance. Everything is precise and fast, and it starts first in the kitchen; you hear them jingling – it’s really booming.”

Tell me about your unique pizza style.

“I went to Naples, did a lot of dough work and decided I didn’t want a very traditional Neapolitan pizza because Americans wouldn’t understand it. I appreciate it when I’m there; I go to Don Michele, Brandi and I love the whole experience. In New York it made no sense. I wanted you to be able to pick up the piece. It’s the perfect combination of Naples and New York pizza. We use a Neapolitan pizza oven from Alfredo in Long Island, a third generation good friend of my ex-wife Lorenza. He plugged it in himself, wearing only shorts and a singlet. I was there and handed him bricks; I wish I had Instagram back then. It is specially designed with a double dome. The top is hotter than the other ovens and gives our pizza its signature black spots. We do 15 at a time; it never ends. We have another furnace in the basement to handle deliveries. We have 12 bikes delivering pizza all the time.”

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