Born in the Normandy region of France, Chef Franck Poupard began his career in 1987 with an apprenticeship at the 1-star Michelin establishment Au Petit Vatel in Alençon. Two years later, he moved to the town of l’Aigle where he became commis de cuisine for the Hôtel Restaurant Le Dauphin, renowned for being one of the first restaurants to receive a star in the 1926 Michelin guide.

Passionate about travel and sport, Chef Poupard worked on the coordination and preparation of meals for the athletes during the 1992 Olympic Games in Barcelona. In 1995, he worked as Chef de Partie responsible for the Gastronomic restaurant La Table Ronde and Le Grill du Parc.

From 1998, Chef Franck Poupard worked as Sous-Chef in various establishments in the Haute Savoie region during the winter seasons and in Corsica for the summers. He then became Head Chef in several well known establishments before moving to the luxury hotel Hotel Le President Wilson in Geneva where he was responsible for the garde-manger, concentrating on the elaboration of a menu for fusion cuisine.

He also worked in London for two years (2003 and 2004), especially for Harrod’s and principally for their Gastronomic restaurant Le Georgian.

In 2006, Chef Poupard obtained his "Brevet Technique Supérieur" and joined Le Cordon Bleu Chef’s team in 2007.