Best of State 2010
Best of State 2010 Best French Restaurant / Best Chef
Taste of the Nation People’s Choice 2007
Best Chef 2007 – Salt Lake
Guy Wadsworth, a 40-year veteran of the construction industry attended the University of Utah, graduating magna cum laude in Finance as well as earning a Master of Business Administration (M.B.A.)
He is the owner and president of Wadsworth Brothers, a major intermountain highway contractor over the past 25 years.
Guy became a partner of Francks and Tuscany Restaurants in 2009. Since then, he has made it his passion to continually improve the restaurants to provide the best dining experience in the state.
Guy Wadsworth has traveled the world over sampling the greatest restaurants in search of new flavors, new combinations and new pairings to bring back to Utah.
NBA All Star Mark Eaton has been a core part of Tuscany’s success since opening in 1996.
As a managing partner he oversees marketing, advertising as well as menu design and service. Along with partner Guy Wadsworth, he is committed to providing guests with a “wow” experience.
A mainstay in the Utah community for over 27 years Mark has been a part of and supported numerous charitable causes. He is also a gifted speaker and travels the country teaching businesses how to end internal competition and the Four Commitments of a Winning Team. He shares his story of going from a 21-year old auto mechanic who couldn’t play basketball to an NBA All Star. For more info on booking Mark for your next event, visit his website at www.7ft4.com.
Chef Robert Perkins
Chef Perkins, currently in his 10th year at Franck’s is approachable and humble when asked about what he does every night. He is a graduate from the Western Culinary Institute but insists he is influenced as much by his parents as he was his education. His menu is deep, filled with flavors that surpass the normal palate and reach into a creative culinary genius. Chef has NO recipes in the restaurant, so he approaches each day differently. “My menu is a well-traveled, world influenced fare I like to call French Soulfood” and that soulfood requires a new approach based on the fresh ingredients available that day or by the mood in the restaurant. As a family man he still loves to cook for his wife and daughter but his creativity explodes at Francks. Chef Robert is known for his flavor filled soups and meatloaf that has become a menu favorite. Meatloaf that was an accident turned menu staple, Chef explains that what you thought you knew about meatloaf will be forgotten after you taste his. His unique talent for creating Flavor Combinations has kept him busy in the kitchen and kept eager connoisseurs of exquisite dining experiences coming back for more.
Franck’s is located at 6264 South Holladay Blvd. in Holladay, Utah, right next door to Tuscany.
From North or South:
Take I-15 to I-215 East. Get off at exit #6 (6200 South) and turn west off the ramp. The entrance to Tuscany will be on the left just before the first light (Holladay Blvd).
Take I-180 East and merge onto I-15 South. Take the I-215 East exit and get off at exit #6 (6200 South) and turn west off the ramp. The entrance to Tuscany will be on the left just before the first light (Holladay Blvd).