Meet The Team
Chef Frankie Ferreira
Chef Frankie Ferreira is a passionate culinary creator and the founder of FrankieRamen, where art and food collide. Their journey into the world of ramen began with a deep-rooted connection to the craft of cooking and the philosophy of food. With a background enriched by a lifetime of exploring flavor, creativity, and culture, Chef Frankie Ferreira brings a unique perspective to ramen, viewing it as more than just a dish, but as a journey through time, space, and matter.
Starting from humble beginnings, Chef Frankie Ferreira grew up with a deep appreciation for the connection between food and storytelling. Through years of experimentation, personal reflection, and a deep dive into the essence of ramen, they discovered that ramen represents more than just the five traditional elements—broth, oil, tare, noodles, and toppings. It’s about understanding the philosophical layers that make ramen such an experience: the timing of ingredients, the space in which the dish comes to life, and the matter that binds it all together.
This journey led Chef Frankie Ferreira to found FrankieRamen, where ramen is not just served, but celebrated as an art form. Their approach to ramen, combined with a love for Japanese culture and creative expression, has led to the evolution of FrankieRamen as not just a shop, but a place where flavor and style meet, making each bowl an experience rather than a meal.
Through their work, Chef Frankie Ferreira hopes to inspire others to approach food not just as sustenance, but as a way to connect with others, share stories, and reflect on culture, creativity, and the beauty of simplicity. FrankieRamen is a continuation of that journey, where each bowl of ramen serves as a reminder to slow down, appreciate craftsmanship, and experience the deeper layers of what food truly represents.
This bio highlights the philosophy behind your journey and the personal connection to ramen, focusing on the deeper meanings and values that you’ve explored through your culinary path. Let me know if you'd like to make any changes!
Chef Rob Shirley
Rob Shirley – Co-Founder of FrankieRamen
Rob Shirley is a Charleston native with a lifelong passion for food and an impressive career in the restaurant industry. Starting at the age of 16, Rob began his culinary journey as a dishwasher, gaining hands-on experience and working his way through nearly every role in both the front and back of the house. Over the years, he honed his skills and developed a deep understanding of the inner workings of the restaurant world, managing local landmarks such as Rutledge Cab Co. and Harborview Restaurant and Lounge.
After spending several years managing dining rooms and overseeing operations, Rob decided to return to his culinary roots in the kitchen, eager to reconnect with the art of cooking that had always driven him. This decision to shift gears and return to the kitchen became a turning point in his career, allowing him to merge his operational expertise with his passion for food preparation.
It was during this time that Rob met Frankie, a fellow food enthusiast, and the two quickly bonded over their shared love of Asian cuisine. The pair began exchanging ideas for new business concepts and special dishes, continually pushing each other to think outside the box. Their mutual admiration for bold flavors, inventive cooking, and the culture surrounding food laid the foundation for the creation of FrankieRamen.
Together, Rob and Frankie combined their culinary expertise with a shared vision to create a unique dining experience that brings the best of Japanese ramen and street food culture to the heart of Charleston. With Rob’s extensive background in restaurant management and operations, alongside Frankie’s creativity, FrankieRamen became more than just a place to eat—it became a celebration of flavor, culture, and the joy of community.
As Co-Founder of FrankieRamen, Rob continues to blend his experience and passion for food with a commitment to providing an exceptional dining experience for everyone who walks through the doors. From the kitchen to the dining room, Rob’s dedication to quality, innovation, and customer satisfaction shines through in every bowl of ramen and every element of the restaurant.