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At the age of twenty-one, he decided to renew his interest in the electronics field and took a job on Wall Street at the firm of Drexel, Bunham & Lambert. Working nine-hour days, six days a week for two years running trade reports paid off when the firm went out of business. Frank returned to his first love and enrolled himself in the New York Restaurant School. He graduated with honors in culinary arts and restaurant management and, once again, found himself back on track for his "true calling". After graduation the fledging chef took a job as a line cook at the Citibank Executive Dining Room on Lexington Avenue in New York where he trained under the former Executive Chef of the Waldorf Astoria. Realizing the necessity for knowledge and versatility, Frank left Citibank to work for Danielle's, a French American restaurant as a Garde Manger (Vegetables) and worked his way up to work all stations. A short time later he went to work for Jonathan Eisman (owner of Pacific Time on Lincoln Road) at AROC (A Restaurant On Columbus), a California style bistro in New York City. Frank worked under the skillful hand of Jonathan Eisman for over a year until a Sous Chef position opened up at New York's Savannah, which bases its menu on the country style of the South. Frank was moving at the fast and necessary pace of a transcending chef and had a vision for opening new restaurants and so his next move was onward and upward once again with Jonathan Eisman with the opening of Busby's on Madison Avenue in New York. Here Frank resumed his light California style for two years. However, never one to sit unchallenged, Frank was ready to undertake more responsibility and decided to take the Executive Chef position at Caswell's in Long Island's Montauk region. Caswell's, like Savannah, was a step to the left from the cuisine Frank had been serving up with Eisman at AROC and Busby's. Working seasonally gave Frank the flexibility to once again break into new areas, first in freelance catering and then later as consulting and opening chef for the new and now well known Pacific Time in Miami Beach. The move to Florida almost became permanent when Frank took the position of Executive Chef at Pacific Heights in Coral Gables which again was one of Eisman's restaurants. A disagreement between the two owners, however, led to the separation of Yves Picot, who took over Pacific Heights and Jonathan Eisman who retained South Beach's Pacific Time. Fortunately for Nemo, Frank decided to take on the Executive Chef position for two years. He then went on to open the 1200 at the Biltmore Hotel in Coral Gables and continue as the Executive Chef (Cellar Club), a Mediterranean Brasserie. Since then, he opened Billboard Live and Breeze Restaurant and then on to the well known Pearl Restaurant and Champagne Lounge just located above Nikki Beach in the Penrod's complex on South Beach. Here he was able to bring a new level of fine dining to Pearl.
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The working world is full of people excelling in careers they never dreamed of and Frank Jeannetti is a prime example. Although he graduated high school with a vocational diploma in electronics, his first job as a butcher's apprentice was a far better indicator of his future in his culinary arts. At the age of fourteen, Frank took a job as a delivery boy for a neighborhood butcher shop and a short six months later advanced to the position of butcher's apprentice.