Fred was born in the Alsace region of France, known for Munster cheese, quiche, and pate’ Lorraine, and hearty Rieslings. Classically trained in Gerardmer, France, Chef Frederic Pierrel graduated with honors from Lycée Hôtelier et Culinairer. He returns on occasion to speak to the new classes and share an aperitif with the general manager and team.
He has worked around the globe, gathering local tastes, and learning traditions along the way. He is practiced in all things culinary and strives to stay creative and relevant. Often, if he is dining out, you will find him in the kitchen, making friends with the chef and staff, and sharing information – whether it is a traditional Chinese restaurant in Beijing, a small take-out place in the desert, a home-style patio in Mexico, or a Tahitian bistro, he is truly passionate about his profession and lifestyle.
Frederic ventured to America to open L ‘Auberge of La Jolla with a friend and then mentor, Max, who has now passed on. After several successful years in La Jolla, the opportunity presented itself for Chef to move to Mammoth Lakes, CA to re-create the Lakefront Restaurant. Soon after his transition, The Lakefront sold to Mammoth Mountain Ski Area, but it remained under the direction and vision of Frederic. Over the more than 17 years Chef Frederic spent at The Lakefront, he grew, improved, and solidified an internationally known name for the restaurant and himself; earning acclaim and global praise with his clientele and the media.
Chef: “I very much enjoyed meeting and getting to know all the great customers who visited The Lakefront Restaurant. Gratefully, many are still friends and patrons now.”
Fred is an expert in edible mushrooms and hunts for them seasonally at every chance in many regions, from delicate chanterelles in a French forest to meaty Ceps in the Sierra Nevada, and more. He is also vested, working with local friends and farmers, bringing White Asparagus growth to the US. He engages with professionals and the culinary curious alike to share information and creative evenings at home just playing in the kitchen with other chefs of all backgrounds and experiences. His enjoyment of friends and food shared at a table are apparent.
Chef Frederic continued to create in the kitchen, opening Mammoth Rock ‘N Bowl, with 400+ seats including “The Brasserie” restaurant. His unique infusion of talent, passion, and ever-growing learned culinary techniques and worldwide flavors while reveling in the belief that it is the people, combined with the food that makes every dining experience memorable, fun, and exceptional allowed exponential growth during his 7-year tenure.
As of Q4 2021, Chef Frederic departed Mammoth Lakes, CA, relocating in Palm Springs, CA, where he has opened his namesake restaurant: Freddie’s Kitchen at the Cole hotel.
The James Beard Foundation; Professional Member