A member of the Association of Surfing Professionals, Frank Chenault has competed at high-profile events in the United States and abroad. He has surfed France's Atlantic coast and the waves of Tahiti, where he discovered a love for the people and their culinary traditions as well as the scenery. Frank Chenault enjoys re-creating his travel experien...
A member of the Association of Surfing Professionals, Frank Chenault has competed at high-profile events in the United States and abroad. He has surfed France's Atlantic coast and the waves of Tahiti, where he discovered a love for the people and their culinary traditions as well as the scenery. Frank Chenault enjoys re-creating his travel experiences through cooking and is particularly fond of exotic dishes from tropical climes, which he enhances with ingredients and herbs from his native Big Sur, California.
An avid athlete as a child, Frank Chenault played baseball, football, and golf. When his family moved to Big Sur, California, he became enchanted with the waves and the ocean. He began surfing every day and worked his way up to his first tube ride, an accomplishment that cemented his dedication to the sport.
Although he received an invitation to join the team of his local surf shop when he was in his late teens, Frank Chenault waited to begin competition until the age of 20. He competed through the Western Surfing Association and United States Surfing Association during his amateur days, which included state and national championship events. Now a professional, he balances his competition responsibilities with leadership of his self-founded tower acquisition firm, Chenault Enterprises.