Our Team

Chef Franklin Becker has spent more than three decades shaping the flavor of New York City. Becker has earned a reputation as a chef who leads with both skill and heart. Using his classical training, Becker blends creativity, precision, and has a deep respect for ingredients.

A native New Yorker, Becker rose through some of the city’s most sought after kitchens — from Capitale which received Esquire’s Best New Restaurant award under his helm to founding Little Beet, a health-conscious vegetarian-forward concept. He’s as passionate about perfecting a sauce as he is about discovering a new spice, a new coastline, a new story behind an ingredient.

What has always set Becker apart is his belief that food is personal. A dish, in his hands, isn’t simply composed — it’s considered, layered with intention, and built to evoke emotion. Whether he’s preparing a luxurious seafood dish or elevating a humble vegetable, he cooks with the same philosophy: food should nourish, comfort, and surprise in equal measure.

At Point Seven, Becker’s vision comes into full focus. Inspired by the 70 percent of the planet covered in water, the restaurant reflects his lifelong connection to coastal flavors and the global traditions shaped by the sea. He creates food that feels both transportive and deeply grounding where the dishes celebrate the ocean’s richness while honoring the cultures that rely on its bounty.

Beyond his kitchen accomplishments, Becker is a passionate advocate for the autism community. His commitment is deeply personal as the father of a young adult on the autism spectrum, and this motivated him to establish the Autism Speaks Celebrity Chef Gala in 2007, an event he continues to champion as Culinary Chair. This annual gala brings together celebrated chefs and restaurateurs to support Autism Speaks’ mission of research, advocacy, and services for individuals with autism and their families. Becker also serves on the National Board of Autism Speaks, helping to advance awareness, inclusion, and opportunities within and beyond the hospitality industry.

In all he does, whether crafting coastal sauces or leading philanthropic initiatives, Franklin Becker uses his platform to elevate both his craft and his community.

Originally from Buenos Aires, Argentina, Romina Peixoto has honed her skills in world-class kitchens around the globe. She began her culinary journey in Argentina before moving to the U.S. at 20, where she discovered her passion for pastry. Over the years, Romina has worked at renowned establishments, including Broussard’s in New Orleans, Chef Alan Wong’s in Honolulu, Eleven Restaurant in Pittsburgh, and Eleven Madison Park, where she also staged at WD-50 with Alex Stupak. Her experience also includes working at Fishtail by David Burke and Gilt under Pastry Chef David Carmichael.

Romina made history as Le Cirque’s first female and first non-French Executive Pastry Chef, overseeing the acclaimed pastry program. Her groundbreaking role at this prestigious restaurant highlighted her exceptional talent and solidified her place in the culinary world. She later returned to the Palace Hotel to open Pomme Palais for Michael Richard and went on to work at Root & Bone. For six years, she served as Executive Pastry Chef at The Chocolate Room, where her focus on chocolates grew.

Romina now serves as Corporate Pastry Chef for The Hospitality Department. In this role, she oversees the pastry programs at Point Seven and Sweet Graffiti.

Miguel Gonzalez began his hospitality career working in his family’s food truck and cafe in Harlem. Driven by a desire for professional growth, he eventually transitioned to high-end dining, securing his first serving role in the Hamptons. With over 15 years of experience, Miguel has successfully worked his way through management ranks, holding titles including Manager, Assistant General Manager, and General Manager, before becoming a Director of Hospitality at Point Seven.