Larry Bain

Co-Founder
Let's Be Frank

Culver City, CA

http://www.letsbefrankdogs.com

After leaving the City of Torontos Mayors office to pursue a culinary career, Larry Bain spent five years cooking with some of New Yorks finest chefs. He moved out to San Francisco and opened several acclaimed restaurants, then moved into restaurant management. He took a break from restaurants to become the Associate Director of Human Resources for the Tides Center, a non-profit organization that supports Social Justice and Environmental groups around the country.
In 2002, he opened Acme Chop House with restauranteur Traci Des Jardins, the countrys first sustainable steak house featuring local, pasture raised beef, organic produce from local family farms. The restaurant was renovated using green materials. Two years later he and Des Jardins opened Mijita Cocina Mexicana, with the primary goal of bringing their commitment to seasonal, sustainably raised, local food to a mass market. Larry is also the founder of Lets Be Frank, a fledgling company that produces and sells hot dogs made from grass-fed beef and family farmed pork.
Larry has become an outspoken advocate for social responsibility in the restaurant industry and has demonstrated that a restaurant can do well financially, by doing good. Larry served on Mayor Newsoms transition team and has continued his work with the City of San Francisco as a member of an interagency task force on healthy food procurement. In 2003, Larry founded a non-profit organization, Nextcourse, which offers nutrition and cooking classes in under-served communities.