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.
Frederic ventured to America to open L'Auberge of La Jolla with a friend and then mentor, Max, who has now passed on. After several successful years in La Jolla, the opportunity presented itself for Chef to move to Mammoth Lakes, CA to re-create the Lakefront Restaurant for then owners The Watsons. Soon after his transition, The Lakefront sold to Mammoth Mountain Ski Area, but it remained under the direction and vision of Frederic. Over the more than 17 years Chef Frederic spent at The Lakefront, he grew, improved and solidified an internationally known name for the restaurant and himself; earning acclaim and global praise with his clientele and the media. Chef: "I very much enjoyed meeting and getting to know all the great customers who visited The Lakefront Restaurant. I invite you to stay in touch and to join me for dinner, an event, or to catch up at The Brasserie located in Mammoth Rock 'n Bowl!"
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.
As Executive Chef, opening the new Mammoth Rock 'n Bowl, Chef says "…there is never a dull moment; it has been a fun adventure thus-far and I am looking forward to the future!" Bowling, golf simulators, darts and more keep everyone having fun while enjoying fabulous food offerings from his kitchen. The Brasserie, located upstairs is an intimate atmosphere welcoming everyone to a stellar view and true to his talents, an exquisite dining experience.
Chef Frederic continues to create in the kitchen with his unique infusion of talent, passion, and ever-growing learned culinary techniques and worldwide flavors while reveling in the belief that it is the people, combined with the food that makes every dining experience memorable, fun and exceptional.
The James Beard Foundation; Professional Member
Diners rave about their dining experiences:
This quietly superlative contribution to the legacy of French cuisine in the American West is chef Frederic Pierrel’s mountain redoubt—and unless you are skiing or fishing in the eastern Sierras, you might never find out that some of the best cooking in the country is happening here.
Wall Street Journal