Frederick Forster joins us as Head Chef at Plateau where he draws inspiration from classic French cuisine with unexpected but thoughtful twists, highlighting the freshness and provenance of British produce cooked simply and elegantly.
He is in fact returning to D&D London, having originally joined the group in 2015 as head chef at Le Pont de la Tour.
He began his career in the restaurant industry at the young age of 18, having trained at Westminster Catering College. Early in his career he completed stages at The Savoy in London as well as at the three Michelin-starred restaurant Régis et Jacques Marcon near Lyon.
In 1990 Frederick joined Le Manoir aux Quat’ Saisons in Oxford as demi chef de partie, where he worked closely with Raymond Blanc before moving to Gordon Ramsay’s L’Aubergine. Three years later Frederick was offered a job at Le Gavroche where he worked with Michel Roux Jr as chef de partie. In 1998 he was offered the position of head chef at Sandy Lane Hotel in Barbados where he spent two years.
He then moved to Dubai and joined One and Only Royal Mirage before returning to the UK where he was appointed as a head chef at The Ritz London. Three years later, Frederick decided to take a break and work as a freelance consultant. In 2012, he joined The Boundary Restaurant and Rooftop in Shoreditch as head chef.
Frederick has won several awards throughout his career, including a Roux Scholarship in 2000 where he was trained by Pierre Gagnaire. He then went on to win the prestigious Craft Guild National Chef of the Year Award in 2011, followed by the ultimate accolade, Master of Culinary Arts (MCA) in 2013.
In the last year he has been working closely with Miele doing recipe development and tutorials
as well as having an overseeing role at the Don restaurant for their Bistro and fine dining restaurant.