Chef Frank Urbina has been with Spaghetti Eddie’s for 29 years and takes pride in having worked with the same restaurant and family for so long.
He started his culinary journey at an early age shortly after arriving in the U.S., and worked with Eddie, the owner of Spaghetti Eddie’s even before the restaurant opened its doors in 1985. It was then, that he was inspired to be a chef and continue his now 40-year career in the culinary industry.
Frank was given amnesty in 1986 by Ronald Reagan’s Reform Act and granted citizenship, and a few years after began his career at Spaghetti Eddie’s.
Almost 30 years later, Frank leads the way in the kitchen at Spaghetti Eddie’s Cucina Italiana in Glendora. He oversees the day-to-day kitchen operations and is committed to quality and consistency. Before promoting to chef, Frank worked in various roles in the kitchen, including prep and line cook.
He displayed his culinary skills over the years while contributing his creativity to many dishes, including special event menus, monthly specials and seasonal items. A prominent dish created by the chef is Shrimp Campanelle, available on the current lunch and dinner menu.
Frank is also known for making exceptional breads, dough and desserts, and has been making Spaghetti Eddie’s Tiramisu for 29 years, as well as the very popular Caramel Budino for many years.
His favorite Italian dish, which he enjoys making every year for the holiday season at Spaghetti Eddie’s, is Cioppino.
Along with many in the industry, Frank admits the biggest career challenge he’s faced is the COVID-19 pandemic. Although it changed the way restaurants and kitchens can operate, Frank helped keep Spaghetti Eddie’s moving, adapting to new protocol and a kitchen temporarily devoted to takeout, delivery and outdoor dining.
The restaurant is again open for indoor dine-in at 25% capacity, and the restaurant’s covered outdoor patio remains available for patrons to enjoy Italian specialties, pastas and pizzas.
Born in Mexico, Frank also enjoys cooking traditional Mexican dishes for his family, like Birria.
When he’s not working at the restaurant, Frank enjoys bike rides, long walks and spending time with his family.
Frank looks forward to retirement in the future but is committed to his hard work in the kitchen and looks forward to seeing indoor dining gain momentum at Spaghetti Eddie’s.