Frank began his food career with a program from the American Culinary Federation's Pittsburgh chapter, After graduating second in his class in 1978, he served an apprenticeship at the Lemon Tree Restaurant in McKeesport. His first formal position was as a sauce cook at the William Penn Hotel in Pittsburgh. After one year, Frank became working chef at Lincoln Hills Country Club in Irwin, Pennsylvania.

Through a contact at the American Culinary Federation, Frank was referred to The White House in Washington, D.C. After several months of interviews he was hired in January 1980. He began his White House career as assistant chef. By 1982, Frank had progressed to the dual position as the personal lunch and dinner chef to the Reagan and Bush families and executive Sous Chef.

"I love what I do," said Ruta. "I love cooking. I could have made a good living at The White House, but cooking takes the second seat, Guests come to see The President, not for the food. The food is important to me. I'm interested in leaming as much as I can. I have long-range plans to have my own kitchen and I'm taking the first step toward that end." With that statement, Frank resigned his position at The White House in 1987 to accept a position as chef at Andrea restaurant in Merano, Italy.

Under Andreus Helrigl, Frank studied in Italy for 18 months. There he learned culinary techniques in a two-star Michelin restaurant. Upon returning to the United States, Mrs. Reagan asked Frank to return to The White House. Putting goals aside, he returned in 1988 as executive Sous Chef where he stayed through the remainder of the Reagan administration and 15 months into the Bush presidency. He then realized that he had to resume his own course.
The next stop was as Sous Chef at the world-renowned Le Pavillon under Yannick Cam. Upon the closing of Le Pavillon, Frank took the grill chef position at the Ritz-Carlton in Pentagon City, Arlington, Virginia, for one year, Teaming up again with Cam, Ruta spent 18 months at Yannick's in Alexandria, Virginia.