Frederic Lejeune Email & Phone Number

The executive chef, Frédéric Lejeune, represents an important standard of new French and international cuisine in the Americas. His work for great chefs such as Paul Bocuse and Joël Robuchon brought him to the United States of America and Mexico a fascinating and delicious blend of the secrets of classic French cuisine and new techniques. Chef born in France, studied at the Vatel Institute and for many years immersed himself in the world of culinary art, with a career as International cuisine, chef Frederic, during his successful career, worked in the service of the French president and, for several years, as a cook and collaborator of the 2 great chefs, recognized as the best in the world: Joël Robuchon and Paul Bocuse. From France to the best restaurants in the United States, he was brought to Mexico where he was executive chef of renowned sites, treasurer of the Académie Culinaire de France, Vatel Club Mexico, president of disciples of Auguste Escoffier International a Mexico City for many years. He has dedicated himself to opening restaurants and hotels around the world. His loyalty to the world of gastronomy has earned him several awards, including that of Chef of the Year for the Culinary Academy of France, Officer of the World Order of the Culinary Academy of France, and has developed projects such as the week of gout for all schools in Mexico, a healthy nutrition program as well as teaching at universities.His experience, patience, loyalty and his great spirit of creativity will be a great asset in his next home challenges!!

Listed skills include Catering, Hoteles, Hospitalidad, Banquetes, and 23 others.

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  Vatel France

  Restaurant Et Hotel