CEO & founder of Mr. Frank’s Kitchen Lisa Postl Russell has always known the value of her products. She’s proud of the legacy she’s built and the six seasoning blends that have sprung from her recreation of the Original Seasoning her father, Frank Postl, came up with—all of Mr. Frank’s Seasonings prioritize flavor and joy right alongside health.
“We’re kosher, non-GMO,” she says, “there’s no junk in our spices. Everything’s pure and good for you and good for your kids, good for your family. I always say: If it’s good for my kids, it’s good for your kids. We are the company you can trust with your family.”
Photograph courtesy of Lisa Russell
That dual goodness has built Mr. Frank’s a loyal customer base, one that has followed the business wherever it goes.
In early 2023, after seven years working to get and keep her seasonings in large retail chains, Russell was fed up with the large distributors’ “unethical and greedy business practices that…sucked the life out of [her] and stole [her] passion and happiness for the why behind what [she] was doing.” Her principles and integrity led her to pull the brand from retail stores—she rebranded as Mr. Frank’s Kitchen, pivoted to food service, and began networking with corporate chefs on LinkedIn.
But, in her wildest dreams, Russell didn’t anticipate her networking endeavors to result in Mr. Frank’s being invited to sponsor the prestigious Cayman Cookout, a massive weeklong culinary festival held at The Ritz-Carlton, Grand Cayman and featuring world-class chefs and mixologists.
Photograph by Rebecca Davidson Photography
Russell connected on LinkedIn with Chef Tony Biggs, of Certified Angus Beef, and sent him some of her spices to try; Biggs loved them, and he and Russell began talking about her goals.
“He’s like, ‘What’s your idea of success?’” Russell recounts. Her answer: “When I can donate my spices to José Andrés and World Central Kitchen and…do a fraction of the good [they do] and give back.”
Biggs sent Russell some photos of himself with Andrés, telling her he was going to see Andrés the following week at the Cayman Cookout. And Russell, “not knowing all that was involved,” said she would love to sponsor the Cookout with her seasonings. Biggs introduced her to Frederic Morineau, the Ritz Carlton’s corporate executive chef, “and away we went!”
Alas, Russell had to bow out of sponsoring the 2024 Cookout to care for her mother, who had AML. “Being able to be her caregiver in her final days was the hardest thing I have ever done,” she says, “but it was an honor.”
Nonetheless, Russell was ready and raring to go when plans for this year’s event began to form. Mr. Frank’s was one of the smallest sponsors and might have been dwarfed by big names like Moët & Chandon and private jet charter Wheels Up, but Russell put an immense amount of thought and energy into making sure they were “small but mighty!” Her effort paid off.
“I did these really nice swag bags for all 73 talent and chefs,” she says. The bags included Mr. Frank’s Seasoning shakers, of course, but also a branded apron and a range of high-end products from other PNW-based businesses, like a handmade cutting board from Chris Gellys of Garage Woodworks PNW and butter-infused rye whiskey from Chris Collier, a fabulous local bartender from Langley. “I wanted to bring something special and local from my hometown as well…It was amazing because when I would go up to the chefs and introduce myself…they’re like, ‘Oh my God, the swag bag!’”
Photograph by Rebecca Davidson Photography
The week was non-stop—“It’s the pinnacle of decadence in the culinary world,” Russell says, adding that she’ll have to prepare her liver in advance for next year. And beyond the incredible food and drinks she enjoyed, and the stunning setting, the community and visibility the festival offered her small, woman-owned business are invaluable.
Russell was especially touched that Chef Frederic Morineau placed Mr. Frank’s Seasonings center stage at the Bon Vivant Chef Competition Brunch and Chef Bernard Guillas who represented the brand at the Cookout, using their blends exclusively at all of his events.
“I was like: ‘Wow, that’s my name out there—that’s my dad’s name,’” Russell says of seeing her products displayed at a dinner by French chef Bernard Guillas. “I cried, not going to lie.” She adds: “Both Chef Bernard and Chef Fred went out of their way to make sure that this small, woman-owned business had an extra special experience at her first Cayman Cookout and I am eternally grateful to them both.”
Photograph by Rebecca Davidson Photography
While the sponsorship was clearly worth the investment, both from a business perspective and a personal one, Russell’s goals for Mr. Frank’s go beyond corporate revenue.
“One of the things that is so important to me is education and teaching people how to have fun with food, and especially kids,” she says. “Just having fun with flavors and not being afraid to mix and match, and just having fun with food…I think that’s the most special thing to me is just seeing people enjoy the flavors of food.”
The chefs that Russell met at the Cayman Cookout certainly seem to be aligned with that goal. Mr. Frank’s Kitchen is looking forward to being a sponsor again in 2026, and Russell is already making plans:
“We’re going to go back next year with hopefully a bigger presence and possibly a team of high level, global chefs to better showcase the diversity and quality of our seasonings.”
Given how much Russell got out of this year’s Cookout, I can only imagine how incredible the experience will be with a whole team behind her!
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