Born in New York City and raised in New Jersey, Todd moved to Hong Kong in 2004 to manage the operation of one of the biggest F&B groups in the island city. In 2009, himself an advocate of sustainable eating, Todd worked with local farmers and founded what would become a trusted and widely-known multi-awarded osteria that serves local organic produce, Posto Pubblico.
FRANKS is a Red Sauce Hospitality restaurant.
Frank’s is THE hangout for Central Hong Kong’s Tai Kwun neighborhood spread over multiple floors and incorporating a Bar, Dining Room, Record Lounge and Terrace. Opened in 2018, Frank's is inspired by the Italian social clubs of New York City & New Jersey and named after founder Todd Darling's mentor Frank Amen, the legendary New Jersey restaurateur. Brought right up to date, Frank's Hong Kong offers simple yet sophisticated 'welcome home' hospitality in a bustling and energetic bar & restaurant designed for everyone who’s passionate about good people, music, food and cocktails.
Todd Darling
CEO & Founder
Mike Darling
Entertainment Director & Partner
Darling joined Red Sauce Hospitality in 2018 to oversee Frank’s music and entertainment program. His role includes overseeing music selection and bookings for Posto Pubblico, Fini’s SoHo, and Fini’s Wan Chai. Michael hails from North Jersey where he cut his teeth as a DJ playing dive bars, major events, and clubs. His musical passions are diverse, growing up in North Jersey in the 90’s and early 2000’s east coast Hip-Hop shaped Mike’s taste outside his home while at home his parents raised him on a steady diet of Motown.
Vinny Lauria
Culinary Director & Partner
Vinny Lauria began his professional cooking career in Nashua, New Hampshire and has since cooked his way around the world. He started building his craft on the local scene and then obtained a culinary degree at the prestigious Johnson and Wales University in Providence, RI. Following a stint in Colorado, he moved to New York City to become the Sous Chef of the acclaimed Babbo Ristorante and Enoteca (1 Michelin star). After 2 years, Lauria moved to Hong Kong to open 208. Not wanting to rest on his laurels, Lauria left 208 to open Linguini Fini. There, he was recipient of local and international recognition. He captured Chef of the Year credit as well as Best New Restaurant and a Michelin recommendation. Lauria’s impressive resume includes the opening of restaurants with Red Sauce Hospitality in Hong Kong, the Philippines and Vietnam. Aside from running his restaurants, Lauria enjoys foraging, eating, drinking and traveling.
Alexandre Chatté
Beverage Director
Having a career spanning over sixteen years in the world of mixology both locally and internationally, Chatté’s speciality lies in his niche cocktails that are not quite molecular but not quite traditional either. While Chatté excelled in competitions like the World Class Cocktail Competition, Beefeaters Asia Champion and Bacardi Legacy, Chatté created and moved on to the well received +852 Flair Cocktail Bar, Duddell’s, Bibo, Paradis and today The Barback Co.