Christian Frangiadis

Executive Chef

Christian Frangiadis got his start in the kitchen as an apprentice at Le Bordeaux in Tampa, where he spent three years honing his craft and working his way up to sous chef. From there, he went on to hold Executive Chef positions at La Rive Gauche and Tosoni’s in Seattle, then at Deer Harbor Resort on Orcas Island. After four years, he returned to his hometown of Pittsburgh, and became chef and partner at several acclaimed restaurants, including Southwest Bistro, Christian’s at Turtle Creek, Isabela on Grandview, and Simply French.

A desire for new flavors and experiences led him to the U.S. Virgin Islands, where he spent seven years as Executive Chef at Asolare on St. John, immersing himself in Caribbean ingredients and techniques. His culinary journey continued stateside with roles as Executive Chef at French Café in Omaha, and as the owner of Piatto 614 in St. Joseph, Missouri, before returning to Pittsburgh in 2016 to open Spork.

At Spork, Chef Christian and his team focused on elevating beloved dishes with a meticulous, from scratch approach—making everything from breads, to charcuterie, to pastas in-house. This dedication led to a 2020 James Beard Award semifinalist nomination for Best Chef in America, Mid-Atlantic.

In late 2024, Chef Christian expanded upon this vision, transforming the restaurant into One by Spork—an immersive culinary experience featuring one ever-changing tasting menu with curated beverage pairings, served around an intimate 16-seat chef’s counter. He shares, “We distilled everything we believe to be important about dining into one, singular experience.” 

Outside of the kitchen, Christian enjoys spending time with his family. He also moonlights as an amateur DJ, with a penchant for hip hop and dancehall records—and lends his talents to curating the nightly playlist at One by Spork.