Culinary Team

Behind every tasty Dunkin' Donuts^® innovation—from the Coolatta^® drinks to the latte, the egg and cheese sandwich to Dunkin' Donuts French toast sticks--is a culinary genius that is a master of the taste bud.

Franchisees can feel good knowing that such a distinguished team of creative minds is behind the offerings that will keep customers coming back for more.

Our culinary dream team includes:

Michael O'Donovan
Vice President of Global Research and Development
Michael O'Donovan leads a team of renowned chefs and top culinary specialists in their creation of innovative menu items. Michael started his career as a chef in kitchens throughout Europe and the United States and used his relevant experience to become a food and beverage expert for brands in the United States and around the world.

Stan Frankenthaler
Executive Chef/Director of Culinary Development
In 2005 Stan Frankenthaler brought his talent and expertise to Dunkin' Brands, Inc. as its first executive chef. A three-time James Beard Award nominee, Stan has served as chef for several of Boston's top restaurants, including head chef at Jasper White's first Boston establishment, Jasper's. Stan also opened his own restaurant, Salamander, in 1993.

Christopher Boos
Executive Pastry Chef
Christopher Boos creates innovative new menu items for Dunkin' Donuts, while sharing his knowledge of pastry design and preparation with Dunkin' Brands' culinary team and franchise owners throughout the world. Christopher spent nearly a decade at Restaurant Associates in New York, serving as pastry chef to more than 60 top restaurants throughout the state. His pastry creations were served at events for the most prominent New York City institutions, including the Metropolitan Opera, the Metropolitan Museum of Art, and the United Nations complex.

Philip Kafka
Sous Chef
A Massachusetts native and lifelong Dunkin' Donuts customer, Philip creates innovative new menu items for Dunkin' Donuts that elevate the QSR industry standard. Over his 10-year career, Philip has served as chef for many prominent regional culinary events, including the Boston Harbor Wine Festival and Canadian Consulate Culinary Review.