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Frédéric Filliodeau - Le Cordon Bleu Chef de Cuisine

by Arie Boris, CruiseGourmet.com Editor-in-Chief

“When I decided to work in this industry, it was because I was passionate about food. I am still in this industry today because I still have that same passion and I am still having fun. In addition, I would simply say that the philosophy, principles of organization, the respect and the sense of professionalism within the company I have chosen to work for corresponds to a group of different aspects that I have been able to learn and apply during my career to date.” Born in Bretagne, France, Frédéric Filliodeau began his culinary studies in Nantes where he earned a Trade Proficiency Certificate and a Masters Diploma. It was with Lenormand (Meilleur Ouvrier de France Traiteur) that Chef Filliodeau began his gastronomic journey as Demi-Chef de Partie, and afterwards at the Ritz Hotel in London with Mr. Guy Krenzer (2 Meilleur Ouvrier de France titles).

Still with Krenzer at the Château de Bagnols in France, a Relais and Château 4-star luxury rated hotel with a 1-star Michelin rated restaurant, Chef Filliodeau held the position of Chef de Partie. He then chose to be an instructor for two years at the École des Arts Culinaires et de l’Hôtellerie, the president of which is Paul Bocuse. Chef Filliodeau also had the privilege of working with Georges Blanc for three years at his 3- star Michelin restaurant, first as Chef de Partie and then as Sous-Chef. Chef Filliodeau’s curiosity and desire to experience a different way of life led him to Canada where he was hired as Chef at the 5-star Travel Mobil restaurant Nuances-a CAA 4-diamond gourmet restaurant located in the Montreal Casino. During his stay at Nuances, the restaurant was awarded a fifth diamond.

During his career, Frédéric Filliodeau has received several awards and distinctions. Notably, in November 1999, he was among Quebec’s Top 50 Young Hopefuls. That same year, he earned first prize in the regional category and second prize overall at the Nations Cup team competition in Quebec. He also won first prize at the Challenge René Porte Concours International Gastronomique in Arpajon, France. He participated in preparing menus, alongside Georges Blanc, Paul Bocuse and Pierre Troisgros, for the G7 meetings in 1996 held in Lyon, France. Also, in August 1999, he was involved in the menu preparations for the Canadian Premiers meeting in Québec City. Frédéric Filliodeau joined LE CORDON BLEU in November 2000 as Executive Chef, and in 2001 as well as the “Signature Restaurant” Chef were he received Five Diamonds AAA in 2006. For more information about Chef Filliodeau, visit http://www.lcbottawa.com/English/signatures/index.cfm.

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