About Chef Frederic
Fred was born in the Alsace region of France, known for Munster cheese, quiche and pate’ Lorraine, and hearty Rieslings. Classically trained in Gerardmer, France, Chef Frederic Pierrel graduated with honors from Lycée Hôtelier et Culinairer. He returns on occasion to speak to the new classes and share an aperitif with the general manager and team.
He has worked in 3 countries around the globe, gathering local tastes and learning traditions along the way. He is practiced in all things culinary and strives to stay creative and relevant. Often, if he is dining out, you will find him in the kitchen, making friends with the chef and staff, and sharing information – whether it is a traditional Chinese restaurant in Beijing, a small take-out place in the desert, a home-style patio in Mexico, or a Tahitian bistro, he is truly passionate about his profession and lifestyle.
Fred is a self taught expert of mushrooms and hunts for them seasonally at every chance. He engages with professionals and the culinary curious alike to share information and creative evenings at home just playing in the kitchen with other chefs of all backgrounds and experience. His enjoyment of friends and food shared at a table are apparent.
The James Beard Foundation; Professional Member
Diners rave about their dining experiences:
Whenever I have a nice dinner out, I always order creme brulee for dessert, just to see if maybe it will compare to Fred’s. But alas, I am always disappointed! Fred’s lavender flavor is unbelievably good, still my favorite dessert of all time!