Born in the Bronx to Italian immigrant parents, I lived a pretty normal ‘70s/‘80s city kid life. This meant days filled with sports played sewer cap to sewer cap and roaming the neighborhood with friends. My childhood was a great one and my childhood friends and family still reminisce about those days - but for sure the extent of my world went from the Bronx to somewhere in Manhattan or Queens but didn’t even break into Brooklyn or Staten Island. My parents always wanted more for me than what they had growing up in Sicily. As such, they worked tirelessly to be able to offer me the opportunities to succeed. So after graduating High School and having done well in my math and science classes, that could only mean going to Manhattan College and studying engineering (there are colleges outside the city?). This was the beginning of my world expanding. Meeting more people from outside of my small circle, new experiences (golf is a sport?), and the simple idea that there was so much more out there was born. After graduating from Manhattan College, I interviewed at Flack + Kurtz and it has been an amazing journey ever since. Suddenly I was around some of the best engineers in the business and we were working on the most prestigious projects all around the globe. My life quickly went from vacations in the Catskills to jumping on a plane to Hong Kong to meet with clients and present our designs. The learning curve was steep and I was surely nervous, but I embraced those challenges and experiences, and believe they helped form the person I am today. I always think about and will forever be grateful for the sacrifices made by these two humble people from a small town in Sicily that allowed me to experience so much.

Did you know?

Keeping with Italian traditions, my wife, children, sister, aunts, uncles, and parents, get together annually to dice, cook, and crush hundreds of pounds of tomatoes to make our homemade tomato sauce (not gravy!). Recently I’ve expanded into joining my friends and cousins in making homemade soppressata, a dried Italian sausage.

I love all things automotive. After attending many amateur races watching a good friend race his cars, I finally got up the nerve to take my own car onto a racetrack. If you get the chance – do it!

frank@meyersplus.com
Direct:  332.240.0523