George Frengos obituary, owner and operator of Farm Burger dead

For seven dedicated years, Father George Frangos served the Dormition of Our Lady, the Greek Orthodox Church of Altona and Districts. In the previous year, he transitioned to the larger parish of the Transfiguration of Our Lord in Thomastown. The son of Fr Sinesios and brother of Fr John, Father George initially pursued a career in corporate finance before answering the call to join the clergy.

Reflecting on his journey, he shared in a previous interview with Neos Kosmos, “I guess you can say that I always had a calling, and it was within me to do it, but there was fear of the unknown that caused the delay.” This led to his remarkable transition from a decade of corporate experience as a cash flow analyst and credit manager to further studies on Mount Athos and ultimately joining the clergy.

Meet George Frangos, the owner and operator of Farm Burger, as interviewed by Burger Week correspondent Angela Hansberger. With four locations—Decatur, Buckhead, a collaboration with Morelli’s in Dunwoody, and the newly opened Asheville spot—Farm Burger stands out for its “build your own” menus featuring local, sustainable ingredients. In this interview, discover Frangos’s dedication to local food, his preferred burger combination, and the inspiration behind the company. Also, don’t miss Farm Burger’s special Eater Burger Week offering with pickled wild ramps, local goat cheese, and chili mayo, available at all locations through Friday.

Let’s kick off with “Why burgers?”
The idea originated in a conversation with my current partner, Jason Mann. While I was consulting for Farm 255 in Athens, he noticed that burger sales comprised 40-50% of UGA weekends. He suggested, “Let’s create a burger place, raise all cattle on a grassfed diet, sustainably.”

Was that the spark for Farm Burger?
Absolutely. Jason, with his background in sustainable/organic farming, and my experience in restaurants in DC (Nora) and New York (Savoy), shared a commitment to local food. I spotted a “For Rent” sign while driving in Decatur, immediately called Jason, and asked if he was serious. From there, it became a reality. It felt like the right and natural thing to do. The deeper I delved into the journey of food from source to table, the more committed I became.

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