Having gained his C.A.P Cuisinier in the apprenticeship centre of Perpignan and having undertaken various professional courses with top chefs in France and the UK, Franck Plana began his professional career as an assistant at the restaurant La Terrasse au Soleil Ceret, with a Michelin star.
He continued his career gaining experience in the best restaurants in France, such as Le Jardin de L'Opéra Toulouse with two Michelin stars, where he worked as a Station Chef.
Four years later, chef Plana moved to Boston (USA) to become in the second chef in Cornuccopia and passed through several renowned restaurants. In 2001 returned again to France to become head chef at Le Bruit de la Mer.
In March 2004, he took the next step in Spain as Head Chef at Lyncis, considered one of the best gourmet restaurants in the south. This experience was followed, among others, at Le Bistrot in Saint Tropez with restaurant category 13/20 in the Gault Millau guide, and at the four-star Hotel Marinca in Corsica.
In August 2012, after having run his own restaurant in Valencia for several years, he arrived at Le Cordon Bleu Madrid to transmit to the students his passion for cooking and as well as his technical knowledge and many years of experience. He is currently the Professor Chef of Cuisine.