As a young man, Franklin Biggs studied classical guitar at the California Institute of the Arts and earned his bachelor's in political science and international relations at the University of California in Berkeley. While there, he worked at the faculty club, and was promoted to manager before moving to Paris. He was hired as a translator at the Ecole de Cuisine La Varenne and interned at the restaurant Taillevent. Biggs also worked at the legendary restaurants Maxim's and Patisserie Jean Millet in Paris, and traveled around Europe.

Back in the United States, he returned to the UC Berkeley faculty club as head chef, and subsequently worked as executive chef at several resorts including The Lodge at Pebble Beach, the Claremont Hotel in Berkeley, Silver Lake Lodge at Deer Valley Ski Resort in Utah, and the Buttes Resort in Tempe, Arizona.

Bigg's moved to Birmingham and first wored at Arman's in English Village, then opened Jimmy's at Brookwood Village, and in 1997, opened Homewood Gourmet. Thirteen years later, he developed throat cancer and sold Homewood Gourmet so he could focus on treatment. Ultimately the cancer went into remission and he has been in good health for more than five years now!

Local favorite, Franklin Biggs has continued to be involved in numerous restaurant and cooking ventures like chef instructor at Sur La Table and chef/trainer at East Lake's Promoting Empowerment and Enrichment Resources.