Born in Mexico City, Frothingham learned at an early age that food was the center of family celebration. While still quite young, he moved with his family overseas to live in London for five years. During that time they traveled extensively throughout France and Switzerland, serving to expand Frothingham’s worldview to include an understanding and appreciation for European culture and cuisine.

Frothingham is a graduate of the prestigious New England Culinary Institute's highly competitive accelerated culinary program. After graduating from the Culinary Institute, Frothingham moved back to Boston to work for Frank McClellan at Sel de la Terre. For years, Frothingham had been admiring the career of renowned chef and fellow Bostonian Todd English, and when English opened his first steakhouse, Bonfire at the Park Plaza Hotel, Frothingham seized the opportunity to work under him. Beginning as a Tournant, Frothingham impressed English with his culinary creativity and skill, and quickly rose through ranks, being promoted first to Executive Sous Chef and then ultimately to Executive Chef of Bonfire.

In 2004, after four years under the tutelage of Todd English, Frothingham was offered the incredible opportunity to be Sous Chef for Legal Sea Foods. Working directly with the Senior Chef, Frothingham’s duties included the development of new culinary concepts for the corporation, as well as the management of a 10 million dollar training store. The experience was invaluable, but after a year Frothingham was eager to return to his roots in a restaurant kitchen. When the position at Fish Club became available, English immediately thought of Frothingham as the perfect fit—not only a great leader, but a seasoned and talented interpreter of Todd English’s cuisine.

One of the senior alumni of The Olive Group, Frothingham has successfully executed Todd English’s signature cuisine while at the same time clearly establishing his own personal culinary style. He is thrilled to now be at the helm of Fish Club.

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