Former National Chef of the Year, Frederick Forster returns to D&D London taking on the role of Head Chef of Plateau restaurant in Canary Wharf. With experience working with the likes of Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire, Frederick will marry his style and training of both classic and modern French cuisine at Plateau.
Frederick has built his reputation working in restaurants around the globe including Raymond Blanc’s Le Manoir aux Quat’Saisons, Michel Roux Jnr’s Le Gavroche, Gordon Ramsay’s L’Aubergine and three Michelin starred La Côte d’Or at the Sandy Lane Hotel, Barbados. His cooking draws inspiration from traditional French cuisine whilst highlighting fresh and seasonal British produce cooked simply and elegantly. Having trained under the eyes of Pierre Gagnaire as a Roux Scholar before receiving numerous awards including Chef of the Year 2011 and Master of Culinary Arts 2013, Frederick’s experience has shaped his style of cooking to focus on seasonal and distinctive ingredients.
