Frederick Forster MCA
“If you told me when I was cooking rice in my mum's kitchen many years ago that I would be a Roux Scholar, I would have laughed at you.”
Frederick Forster won the Roux Scholarship in 2000, at the age of 25. He did his stage at Pierre Gagnaire in Paris. Frederick is now Head Chef, Read’s Restaurant, Faversham, Kent
Frederick first wanted to become a chef age 15 after developing a great love of cooking thanks to his late mother, who was his biggest inspiration.
He went on to begin 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 three-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. On returning, he worked as a sous chef at Addington Palace in Croydon, Surrey, during which time he won the Roux Scholarship, thanks to the support of Simon Rogan, who was head chef there at the time. Frederick credits him with having played a major role in his success that year, for which he is forever grateful.
In 2006 Frederick 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.
In September 2015, Frederick joined the D&D group as head chef of Le Pont de la Tour.
In 2019, Frederick took the role of head chef at Read’s Restaurant in Faversham, Kent. Owners David and Rona Pitchford launched the restaurant in 1977 in nearby Painter’s Forstal, moving to the current site in 2000. In wanting to take a back seat in running the business, the Pitchfords searched for four years to find the right chef and were delighted to appoint Frederick, who is enjoying cooking classic cuisine in the beautiful countryside setting.
As well as winning The Roux Scholarship in 2000, Frederick won the prestigious Craft Guild National Chef of the Year Award in 2011, followed by the ultimate accolade, Master of Culinary Arts (MCA) in 2013.