Born and raised in the heart of the Crescent City, Frank Davis began cooking New Orleans food at eight years old and hasn't stopped since. Working with a number of notable chefs, Frank developed a unique culinary style of his own that can only be described as "Strictly N'Awlins."

In 1976, Frank Davis brought the Strictly N'Awlins style to WWL Radio for its first "live" two-hour-call-in cooking show. After five years on the air, he moved from radio to WWL television and began airing "In The Kitchen with Frank Davis" in the two-hour morning news show. It's still attracting an immeasurable morning audience and pulling unbelievable rating points.

Frank wrote his first cookbook, "The Frank Davis Seafood Notebook," in 1983. His second one, "Frank Davis Cooks Naturally N'Awlins," came along in 1990. They both achieved "best-seller" status rapidly. His latest creation is "Frank Davis Cooks Cajun, Creole, and Crescent City." It, too, is selling like the proverbial hotcakes all over the country! All three are published by Pelican Publishing Company and can be ordered directly from this Web site.

When he's not writing cookbooks or doing his television shows, Frank teaches cooking for major corporations; lectures on cooking techniques at several universities; stages cooking shows all over the country; makes personal speaking appearances, and conducts personal cooking classes. He has represented such companies as Proctor & Gamble, Certified Angus Beef, Forever Cookware, and other notable brands. And about ten years ago, he also formulated and developed his own brand of New Orleans pre-blended gourmet seasonings. There is a total of 14 products in the line, which is distributed almost exclusively through specialty shops and by direct mail.

The chef is a distinguished member of the American Federation of Television and Radio Artists and The American Culinary Federation.