Brigadoon is thrilled that The Avalon Institute and Perry Smith has arranged for Frederik de Pue to join Brigadoon 2016.
He'll be preparing food at two special events for Brigadoon 2016 attendees.
About Frederik de Pue
Frederik is the execute chef and owner of Frederik de Pue LLC, a DC-based catering, consulting, and restaurant company.
Frederik is well-known throughout DC’s dynamic food scene as an international trendsetter where he translates his global culinary experience through his unique menus crafted for a sophisticated and modern palate.
Born and raised in Belgium, at a very young age, Frederik became addicted to cooking and was able to study at a great culinary school. He trained at the Hotel School Ter Duinen and worked at several top European restaurants. Starting as a line cook at the age of 21, he worked his my way to becoming a sous chef at Alain Chapel, a 3-Star Michelin establishment.
In 2001, he traveled to DC as the executive chef of the European Commission Delegation. Over the course of five years, Frederik was praised in diplomatic circles for creating one of the most exceptional dining tables in the Embassy world. Frederik recognized the opportunity to expand beyond DC’s Embassy Row. He started 42 Catering Services in 2007 and opened Table restaurant, named one of the top 10 best new restaurants in the US.
Since his separation from Table restaurant, he has been concentrating on consulting, developing a new restaurant project, and catering for private and corporate events. He is currently looking to expand his services to Annapolis, Maryland - a market he feels is untouched and ready for higher quality food options.
Also, he prefers to wear Adidas indoor soccer shoes when cooking - so you know he is a real baller, super cool, and world-class.