Frederic Faucheux
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Chef Frederic joined KU DÉ TA fresh from his success as the Executive Chef of award-winning international Japanese Nobu restaurant chain, where he played a vital role in the lauded opening of the Cape Town outpost. Under the mentorship of world-class master chef Nobuyuki Matsuhisa, the four years spent at Nobu have greatly influenced Frederic’s culinary identity and is evident in the simplicity of flavours employed as well as elegant plating. Born in Loire Valley, Frederic’s passion for the culinary world was first seeded when he joined his grandma in the kitchen during the school holidays. Over time his casual interest for creation in the kitchen developed into a career choice. Frederic then enrolled into CFA la Bonnauderie Cholet where he was able to polish his culinary skills in a professional setting. In the earlier chapters of his career, Frederic practised French cooking when he was at Langham Hilton in 1998 and London’s Savoy Hotel in 2004 to cook under the leadership of Chef Georg Fuchs. As time passed, Frederic found himself less challenged by French cooking and delved into Pan-Asian cuisine. After moving to South Africa with his wife, Frederic’s first experience with Pan-Asian cooking was at Tank Restaurant in Cape Town before moving on to work with Michelin star Chef Conrad Gallagher to open Geisha Wok & Noodle Bar. In 2013, Frederic sets foot in Asia for the first time to join KU DÉ TA Singapore as the Executive Chef for KU DÉ TA Restaurant. Guests can look forward to a menu of Modern Asian dishes with emphasis on Japanese produce worked with unique twists- promising to be easy on the palate and the eyes. Chef Frederic believes that a calm state of mind is a key ingredient to effective kitchen management and measures his success by impressing his customers with a dish that they cannot replicate personally at home. |
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| Establishment: | KU DÉ TA |
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