Frank Harris IV
Pizzaiolo/Managing Partner, has been cooking professionally since graduating from The Culinary Institute of America at Hyde Park, New York in October 1991. Frank is a Shreveport native, a graduate of Loyola College Prep & Ole Miss and owned a private chef/catering business in Shreveport for 12 years before opening FRANK’S. Frank has been a restaurant/hotel chef in New York, Baton Rouge, Dallas & Florence, Italy. In 2009, Frank trained in California with renowned pizzaiolo/artisan pizza consultant Michael Fairholme and has spent over 5 years researching and planning FRANK’S Pizza Napoletana.
Brian is a sixth generation resident of the Shreveport area. In addition to being Managing Partner/Business Relations of FRANK’S Pizza Napoletana, Brian is President of Flournoy Energy, L.L.C., President of Minglewood Company and Manager of Flournoy Courtney Properties, L.L.C. He has been actively engaged in the oil and gas business for over twenty-eight years.
Brian has held many executive and board related roles in his 28-year career and will coordinate the legal, accounting, banking, and board related duties of the restaurant through his role as Co-Managing Partner of FRANK’S Pizza Napoletana.