Our Team

Franklin Becker

Franklin Becker

Franklin Becker has made preparing wholesome and healthy food part a focal point in his life. At the age of 27, Becker was diagnosed with Type 2 Diabetes. Rather than despair, he transformed his cooking style. Becker learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He is the author of two cookbooks, Eat & Beat Diabetes as well as The Diabetic Chef. Both aim to share Becker’s recipes for better living.

Previously, Becker served as the corporate chef of EMM group overseeing menus for Abe & Arthurs, CATCH, and Lexington Brass, in addition to serving as executive chef at restaurants such as Capitale, Brasserie, and Trinity at the Tribeca Grand Hotel. At The Little Beet, Becker is taking his wholesome cooking style and bringing it to a larger scale in hopes to turn healthy eating into a way of life.

You can learn more about Becker on his Facebook page or by following him on Twitter.

Andy Duddleston

Operating Partner
Andy Duddleston

Raised by a mother who loved to garden, and a father who loved to cook Andy Duddleston is Little Beet's on the ground operator. Hailing from St. Paul, Andy has been connected to farm-fresh, whole foods his whole life. But it took a stint as a Peace Corps volunteer in Africa for him to realize he wasn't cut out to be a farmer. After earning a graduate degree in Management from NYU, he started the non-profit Champion Access, aimed at lifting fast food workers out of low-wage positions. He was acting co-GM at Wahoo’s Fish Tacos before the opportunity to become part owner/operator of Little Beet. And the rest, as they say, is history.

Derek Anasiewicz

District Manager
Derek Anasiewicz

Derek Anasiewicz (pronounced "an-ih-shev-its") is The Little Beet’s General Manager. Derek graduated from The Culinary Institute of America (CIA), though his passion for hospitality, management, and food really began when he entered the industry as a dishwasher at Limerick Diner in rural PA when he was 13. From there, he moved on to multi-unit concepts including Bob Evans and Texas Roadhouse and steadily worked his way up to the likes of The Mark (as captain), Blue Hill at Stone Barns (as a server), and Dough Doughnuts (as area manager). Joining The Little Beet is the perfect confluence of Derek’s entrepreneurial spirit and his passion for simple food with great ingredients.

Our Purveyors

The people we trust, so you can, too.

We proudly source our ingredients from the best farmers and vendors in all the land.


Drinks, Snacks, and Other Merchandise


AM New York
Hamptons Magazine
Food Republic
CBS Local
First We Feast
Tasting Table
Village Voice
Wall Street Journal
New York Post
City Eats
Food and Wine
Time Out New York
Eater 2
The Infatuation
Eater: Little Beet and Melt Shop Expand to a Mall on Long Island
NRN: Charred food is back in the spotlight
WSJ: The Chipotle Effect: How Chefs Are Reinventing Fast Food
 Home> Health Veggies Take Center Plate as Healthy Fast Food Chains Expand
Celeb chef's new recipe for success: Healthy fast casual
Franklin Becker: Gluten-free goes gourmet
10 Kinds Of Breakfast Meetings And Where To Have Them
Chefs add creative touches to gazpacho
The Midtown Lunch Guide
Franklin Becker's Little Beet Nears Fast Casual Chaindom With Second Midtown Outpost
The Little Beet is Coming to D.C.
The Future of Dining: Foodborne Illnesses, Sustainable Farming, Fast-Casual Everything