Head chef at Plateau D&D London.
Trained with Pierre Gagnaire in Paris.
Frederick Forster began his career in the restaurant industry at the 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 3 star Michelin 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 the 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 September 2015, Frederick took on his next challenge as head chef of the newly revamped Le Pont de la Tour, before becoming Head Chef of The Don restaurant. His cooking style draws inspiration from classic French cuisine with modern twists.