Chef Frederic Chabbert
From his culinary education at the Professional Cooking School of Souillac, Chef Chabbert went on to hone his skills in many renowned restaurants, beginning as commis de cuisine at the Michelin two-star Le Cerf restaurant in Alsace, France.
Five years later and with additional experience from other French establishments, Chef Chabbert arrived at Le Pont de L’Ouysse, a Michelin star restaurant in Lacave, Lot. Fuelled by an appetite to succeed and develop his culinary skills further, he then spent two years garnering a notable profile as he pursued his passion as sous chef at Le Roussillion, another Michelin star restaurant in London, U.K.
Chef Chabbert travelled to Monaco in the spring of 1999, where he seized the opportunity to work at Alain Ducasse’s Michelin three-star Le Louis XV restaurant. Ducasse, one of the world’s most revered chefs, shared with his new charge that food should be “full of flavours and without pretension” – values Chef Chabbert adopted and continues to apply in his work.
Chef Chabbert also credits his mentor for encouraging him to expand his horizons, which led him to the Adam Thiany-designed, Lafite restaurant at Shangri-La Hotel, Kuala Lumpur, prior to taking up this assignment at Restaurant Petrus.