Michaela Frank grew up in Aargau. Through her mother, who is from Shanghai, she developed a close connection to Asian cuisine from an early age. Her career took her from the Swiss Junior Culinary National Team to working with Nenad Mlinarevic and eventually to Restaurant Rank in Zurich. There, as head chef, she continued to develop her own culinary style and became the youngest female head chef to be awarded 14 points by GaultMillau. Today, Michaela Frank works independently, launching pop-ups, cooking for private events, developing projects with brands and producers, and teaching cooking classes. Her Chinese roots shape her cooking just as much as her curiosity for new flavours and ideas.