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Executive Chef Frederic Pierrel

Chef Frederic Pierrel graduated with honors from Lycée Hôtelier et Culinairer in Gerardmer, France. He was born in the Alsace region of France.  He now resides in Mammoth Lakes, California USA with his wife, Deborah where he enjoys his passions of dirt bike riding, mushroom foraging and skiing.  He is the executive chef/Director at The Brasserie Restaurant and Mammoth Rock ‘N’ Bowl.

Terroir

Chef Frederic learned of the terroir philosophy from his father. Terroir  meaning to enjoy the food of the region and use what is fresh and in the moment.  From Dandelion foraging in spring to mushroom hunting in the summer and fall, Chef Frederic is focused on incorporating seasonal ingredients with unique flavors to create his dishes.

A Blend of Style

Chef de Cuisine Frederic Pierrel blends traditional French style with neo classic trends and regional influences from his native Alsace, the Eastern Sierra, and around the globe.  His travels and international experiences inspire him and can be found throughout his menu’s.

chef pierrel french cuisine mammoth california

The Man

Frederic Pierrel

Chef Frederic Pierrel graduated with honors from Lycée Hôtelier et Culinairer in Gerardmer, France. He was born in the Alsace region of France.

The Vision

Terroir

Chef Frederic learned of the terroir philosophy from his father.

Terroir meaning: to enjoy the food of the region and use what is fresh and in the moment.

The Food

A blend of style

Chef de Cuisine Frederic Pierrel blends the classic French style with regional influences from his native Alsace, the Eastern Sierra, and around the globe.

Bonjour!

I am lucky to spend my days creating in the kitchen and then sharing my fascinating food-filled life with you! I truly believe that every meal is a celebration and hope the delight of creating spectacular offerings for family and friends is contagious.

I hope you are as excited as I am about food and the culinary scene explosion and social popularity. It has been exhilarating to be a part of.  For me, I have seen trends move the industry toward neo classic cuisine including fresher ingredients and healthier tastes while still embracing the historic standards. Personally, I think Auguste Escoffier would be smiling at the creativity that has come to light. We may think about things differently now than we did 100 years ago, but our foundation is a strong continuity of roots that allows a playfulness of the trends.  

People, society and cultures are not static. They change and cuisine changes along with it.  I am delighted that science (sous vide for example) and simple molecular techniques along with the bending of global and ethnic flavours have enhanced the industry touchstones and influenced techniques and products.  It is so fun to morph a classic or ‘mother sauce’ like béchamel with a trending flavor and use it in a progressive dish.

I love all things food and wine and am excited to share experiences with you. Food, at the most basic level is about people. I find using simple flavors that our guests can relate to, delivered with consistency, is a winning combination.

Santé,

Frederic Pierrel Siggy

Chef Frederic Pierrel Mammoth California

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