Medal winning chef prepares to claim more medals in 2014

Frederick trained in French Classics at venues such as Belgium's Romeyer and 5-Michelin Star La Pergola. Rising quickly, he became Head Chef at the 3-Michelin Star Le Bel Ombra in 1996 before taking the reins at the 5-Michelin Star La Place as the Head Chef a couple of years later. In 2000, Frederick had the honour of being the Personal Chef to the French Consul-General in Monte Carlo where he served with distinction.

Looking for a new opportunity, he moved to Australia in 2002 working in New South Wales as Head Chef at various French restaurants. Frederick struck out on his own in BatemansBay, operating the highly successful Chef's Cap Café for five years before moving north to Brisbane.

Frederick's flair and style has boosted the reputation of the Walnut Restaurant to exceptional heights. After less than one year at Royal on the Park Hotel Brisbane, Frederick led his team to a Silver Medal at the 2012 Fonterra Restaurant of Champions organised by Fine Foods Australia. Participating again this year, he is relishing the opportunity to strike Gold with dishes such as:

Huon River Tasmanian Salmon   $33
pan-fried filet, baby beetroot risotto, Persian goat feta, baby spinach (gf, h,)