About Us

Francks is award winning cuisine

Our Story

In the spring of 2006, Tuscany owners renovated a small brick house on the property, formerly Edythe Smith’s home, transforming it into “Franck’s House,” an intimate, single dining room restaurant tucked away in the trees of Holladay. French at heart, with a contemporary and original twist, the cuisine is guaranteed to please the most discriminating palate. With both Tuscany and Franck’s House providing unique and separate dining experiences in Knudsen’s Grove, this location is a hidden gem for lovers of fine dining.

Executive Chef Perkins, currently in his 14th 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 my menu 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.

Every night brings a dining experience that your taste buds will dance for even the most educated of palates. The Menu is presented with an approachable selection of flavors that bring depth and complexity to your dining experience.

Chef Robert Perkins

Chef Perkins, currently in his 14^th 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 my menu 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 father, he still loves to cook for his 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.

Ownership Group

Guy Wadsworth

Guy Wadsworth, a 45-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 constructional engineering 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.

Mark Eaton
NBA All Star Mark Eaton was a core part of Tuscany’s success since opening in 1996.

As a managing partner he oversaw marketing, advertising as well as menu design and service. Along with partner Guy Wadsworth, he was committed to providing guests with a “wow” experience.

As a mainstay in the Utah community for over 30 years, Mark was a part of and supported numerous charitable causes. He was also a gifted speaker and traveled the country teaching businesses how to end internal competition and the Four Commitments of a Winning Team. He shared his story of going from a 21-year old auto mechanic who couldn’t play basketball to an NBA All Star.

Rest in Peace Big Fella

Awards