Chef Frederik de Pue has emerged as a notable culinary talent, with an exceptional eye for detail and honest inspiration behind his food and menus. He translates his global culinary experiences into each dish he prepares, and he endeavors to create satisfying and sophisticated, yet very comfortable offerings. Born and raised in Belgium, Chef Frederik trained at the Hotel School Ter Duinen and worked at several top European restaurants for award-winning chefs, like Alain Ducasse at Louis XV, and Yves Mattagne at Sea Grill. De Pue arrived in Washington, DC in 2001 to become the Executive Chef of the European Commission Delegation Ambassador. Chef Frederik was highly praised in the diplomatic circles where he would spend the next five years creating one of the most exceptional dining tables in the Embassy world. In the years since, he has quietly and humbly earned a reputation for exceptional cuisine, enticing events, and creating truly memorable experiences for his guests. Chef Frederik’s passion pushes him to find perfection in every dish he creates.