Meet Frankie Cox: chef, creative, and thought-leader. The Melbourne-born, former New-York-chef is a master of bringing people together through good food (backed by even greater intentions). At her Cremorne salad bar, Green-On, Frankie encourages locals to get curious about what they’re eating for lunch, where it comes from, and how it can create the least waste possible.
Frankie was the youngest female Executive Chef in NYC when she took the culinary controls at the Australian restaurant, Two Hands, at just 25 years old. When most were in a quarter-life crisis, Frankie had her mind set on proving her skills and creativity in the kitchen, on the other side of the world.
After her stint at Two Hands, Frankie traveled the world as a private chef. During this time, she cooked for celebrities, politicians, and some of the most influential figures in the country. Frankie’s recipes have been published in Vogue, Instyle, and Bon Appetit, with an obsession for cooking, travel, and wine always serving steaming inspiration.
In 2021, Frankie Cox opened Green—On with the mission to reignite a love for locally and ethically sourced food, and to redefine our collective relationship with lunch. This is done through many pillars of community, connection, consumption, produce, waste, taste, planet, people, production, growers, farmers, health, happiness, wellness, regeneration, and impact. Green-On shows and tells us how thoughtful food, foraging, and sharing lunch with friends can be. Frankie posits the concept of how much change is possible when we all take the time to shift our attention toward making it, step by step.
Frankie’s superpower is her ability to elucidate people on the power of produce, and the ripple effect of our frivolous shopping habits.