In April 2017, Frederick Forster joined the Bleeding Heart Group as the Head Chef for the Don. His impressive career is marked by work with chefs Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire. For his excellence, he has been rewarded few times, the Roux Scholarship in 2000, the Craft Guild National Chef of the Year Award in 2012 and the Master of Culinary Arts (MCA) in 2013.
It is by his late mother’s African cuisine that his passion has been began. He decided to pursue it by studying Hospitality and Catering at London’s Westminster College. After his studies, he started some incredible experience at Le Manoir aux Quat’Saisons in Oxfordshire under Raymond Blanc followed by four years with Gordon Ramsay at L’Aubergine restaurant. From this years, he gained uncontested experience and he went to work with Michel Roux Jnr at Le Gavroche and then at Addington Palaze.
Then, for his first steps abroad as Head Chef, Frederick taking experience at Luxury Sandy Lane Hotel in Barbados, followed by the Royal Mirage Hotel in Dubai. After returning in Europe, he was head chef at Boundary and at Le pont de la Tour in London.