9 minute read
SB Person of Interest
FRANK HARRIS
Meet the man behind the food. Frank Gaines Harris, IV, is the owner of two of Shreveport’s most beloved restaurants: Frank’s Pizza Napoletano and Frank’s Southern Kitchen. Harris grew up cooking at home with his mother, Peggy, and at the family’s hunting camp, Pecan Brake, on Catahoula Lake with his dad, Frank Gaines Harris, III.
Harris is a graduate of Loyola College Prep and the University of Mississippi. One summer during college, he took a Tulane University sponsored six-week trip to Paris and this is when he started to get serious about food. He later graduated from The Culinary Institute of America in New York, always on the Dean’s List, and spent a few months training at The Waldorf=Astoria in New York City.
Harris then worked for Chef John Folse and Company as the Executive Chef of White Oak Plantation in Baton Rouge, specializing in Cajun and Creole cuisine. He traveled to Taipei, Tiawan, with Chef Folse to open Lafitte’s Landing East in the Taipei Hilton, a promotion of the cuisine and culture of Louisiana.From Baton Rouge, he moved to Dallas, where he was first the Line Cook and then Chef de Cuisine at the iconic five-star restaurant, The Riviera. During this time, he also worked part-time in pâtissier and charcutier for L’Epicurien.
Harris completed an eleven country, around the world culinary journey, writing several food and wine related articles for D Magazine in Dallas. He then worked under world-famous Chef Fabio Pichi at Cibreo in Florence, Italy, experiencing cooking in an intense, immersive restaurant while learning about the traditional cuisine of Tuscany. It was during this time that he ate a lot of woodfired pizza and began dreaming about a future Napoletana pizza restaurant in Shreveport.
He ultimately moved home to Shreveport to be near family. “Good, different things were starting to happen here, and I wanted to be part of that,” says Harris. He started Jour de Fete, a private catering business (where his specialty oysters were in high demand). While catering a party, he met his future business partner, Brian Flournoy. Together, they made Frank’s Pizza Napoletano a reality and a few years later they opened Frank’s Southern Kitchen, specializing in Louisiana Cajun and Creole dishes.
On being a business owner, Harris says everything comes down to the golden rule: “Do unto others as you would have them do unto you.” He keeps this foremost in mind for everything he does: food quality, wine list choices, music selection, atmosphere, and the way employees and customers are treated. “I make plenty of mistakes and I don’t always hit the mark, but I sure do try!” His business philosophy also includes “hire the best people you can, guide them and let them do their job!”
Beyond his accolades and culinary talent, Harris is known for his larger-than-life personality and friendly and welcoming way. He and his wife, Melissa, have a son, Gaines (Frank Gaines Harris, V), a rising junior at Caddo Magnet High School, and three spoiled dogs, Bocce, Scout, and Bella. Harris has also been a beekeeper for many years but is now taking some time off.
pizza and began dreaming about a future Napoletana pizza restaurant in Shreveport. He ultimately moved home to Shreveport to be near family. “Good, different things were starting to happen here, and I wanted to be part of that,” says Harris. He started Jour de Fete, a private catering business (where his specialty oysters were in high demand). While catering a party, he met his future business partner, Brian Flournoy. Harris is a graduate of Loyola College Prep and the Uni- Together, they made Frank’s Pizza Napoletano a reality versity of Mississippi. One summer during college, he took and a few years later they opened Frank’s Southern Kitchen, specializing in Louisiana Cajun and Creole dishes. graduated from The Culinary Institute of America in New On being a business owner, Harris says everything comes down to the golden rule: “Do unto others as you would training at The Waldorf=Astoria in New York City. have them do unto you.” He keeps this foremost in mind for everything he does: food quality, wine list choices, Harris then worked for Chef John Folse and Company music selection, atmosphere, and the way employees and customers are treated. “I make plenty of mistakes and I Rouge, specializing in Cajun and Creole cuisine. He trav don’t always hit the mark, but I sure do try!” His business eled to Taipei, Tiawan, with Chef Folse to open Lafitte’s philosophy also includes “hire the best people you can, Landing East in the Taipei Hilton, a promotion of the guide them and let them do their job!” cuisine and culture of Louisiana.From Baton Rouge, he moved to Dallas, where he was first the Line Cook and then Beyond his accolades and culinary talent, Harris is known Chef de Cuisine at the iconic five-star restaurant, The Riv for his larger-than-life personality and friendly and weliera. During this time, he also worked part-time in pâtissier coming way. He and his wife, Melissa, have a son, Gaines (Frank Gaines Harris, V), a rising junior at Caddo Magnet High School, and three spoiled dogs, Bocce, Scout, and Bella. Harris has also been a beekeeper for many years but is now taking some time off. world-famous Chef Fabio Pichi at Cibreo in Florence, Italy, experiencing cooking in an intense, immersive restaurant while learning about the traditional cuisine of Tuscany. It was during this time that he ate a lot of woodfired Our spirits, our souls, and our stomachs are all fortunate that Frank Harris has made this area his home.
Ochsner LSU Health Economic Impact Report Shows Huge Gains
Adds $151M to Local Economy and more than 4,000 Jobs
Ochsner LSU Health released a report showing it is having a significant positive impact on the state and regional economies while expanding access to quality healthcare to residents across North Louisiana. Ochsner LSU Health was formed in October 2018 when Ochsner Health and LSU Health Shreveport partnered to manage two former charity hospitals, a network of clinics and health centers, and a physicians group, all in North Louisiana. Ochsner LSU Health commissioned the ber 2018 when Ochsner Health and LSU Health Shreveport partnered to manage two former charity hospitals, a network of clinics and health centers, and a physicians group, all in “Importantly, these gains came at a time when the state economy was being hammered by COVID-19 and a depressed energy sector,” said Scott in the report. “Importantly, these gains came at a time when the state economy was being hammered by COVID-19 and a depressed energy sector,” said Scott in the report. study to assess the economic impact this partnership has had Capital spending in Caddo Parish is up 15 times, from $3.5 Capital spending in Caddo Parish is up 15 times, from $3.5 on the regional economy, specifically in Caddo and Ouachita million in 2018 to $54.2 million less than three years later. million in 2018 to $54.2 million less than three years later. parishes, as well as the overall state economy. parishes, as well as the overall state economy. Ochsner LSU Health also increased operational spending in Ochsner LSU Health also increased operational spending in The study was conducted by economist Dr. Loren Scott of Loren C. Scott and Associates. The study was conducted by economist Dr. Loren Scott of LoCaddo Parish by 40 percent, or by $192 million, in that same time frame. Caddo Parish by 40 percent, or by $192 million, in that same time frame. State of Louisiana On the state level, Ochsner LSU Health has added $151.4 million more in business sales and generated $57.4 million in On the state level, Ochsner LSU Health has added $151.4 million more in business sales and generated $57.4 million in The partnership generated nearly $1 billion in sales at businesses in the parish, just over $30 million for local government treasuries, boosting impacts by more than 54 percent. The partnership generated nearly $1 billion in sales at businesses in the parish, just over $30 million for local government treasuries, boosting impacts by more than 54 percent. additional household earnings for Louisiana residents. It has Continuing a Mission to Serve All Populations Continuing a Mission to Serve All Populations also created jobs across the state and generated an additional also created jobs across the state and generated an additional “As a result of the extra effort to serve this underserved mar-“As a result of the extra effort to serve this underserved mar$9.1 million to the state treasury, the report said. ket, the partnership’s Medicaid patient count has increased ket, the partnership’s Medicaid patient count has increased “Clearly, the formation of this partnership has been a big win for the state,” writes Scott in describing the impact. “Clearly, the formation of this partnership has been a big win significantly in just the first two years after the transition,” said Scott in the report. “[T]here has been a rather remarkable 21% increase in service to the Medicaid population since significantly in just the first two years after the transition,” said Scott in the report. “[T]here has been a rather remarkable 21% increase in service to the Medicaid population since In fiscal year 2018, $3.9 million in capital was spent on health-In fiscal year 2018, $3.9 million in capital was spent on health- the transition to the partnership.” the transition to the partnership.” care facilities. Since the partnership was formed in October of that year, this dramatically rose by a factor of nearly 18 with Ochsner LSU Health spending $69.7 million in fiscal year 2021. care facilities. Since the partnership was formed in October of that year, this dramatically rose by a factor of nearly 18 with “Importantly, expensive emergency room visits by Medicaid patients are down 25% since the transition. This is because more clinics are now available to this population, so they can take this less expensive way to receive care,” he continued. “Importantly, expensive emergency room visits by Medicaid patients are down 25% since the transition. This is because more clinics are now available to this population, so they can take this less expensive way to receive care,” he continued.
Caddo Parish
In Caddo Parish, business sales impacts are up 54 percent, In Caddo Parish, business sales impacts are up 54 percent, household earnings are up 52 percent and local taxes of more than 43 percent with a job multiplier factor of 2.6. The average wage of these jobs is $63,312 versus the parish average of age wage of these jobs is $63,312 versus the parish average of $47,944. In Shreveport, Ochsner LSU Health has increased $47,944. In Shreveport, Ochsner LSU Health has increased its full-time employment by 32 percent. “When a decision is made by a firm to create a new job, a chain “When a decision is made by a firm to create a new job, a chain reaction is started, which works its way through the economy,” Scott said in the report. “This chain reaction causes even more jobs to be created. Think of the parish economy as a large economic pond. Into this pond is dropped a rock labeled ‘Ochsner LSU Health Shreveport.’ When that rock hits the ‘Ochsner LSU Health Shreveport.’ When that rock hits the pond, it sends ripples all the way to the edge of the pond. It pond, it sends ripples all the way to the edge of the pond. It is these ripples that are referred to as the ‘multiplier effect.’”
