Freddie Forster is an executive chef at The Don who has no separate cookbook but has famous recipes. He is the father of two sons.

Who Is Freddie Forster From The Don?

Frederick Forster, a former Roux Scholar from the year 2000 and 2011 National Chef of the Year worked as executive head chef at The Don restaurant in the City of London.

He previously held the position of executive chef at D&D London’s Pont de la Tour, where in 2015, he oversaw the redesign of the dining room and the establishment of a new menu. The prominent chef has been working in the restaurant for the past several years.

Forster’s career includes positions as head chef at the Ritz under John Willims, head chef at the Boundary restaurant, and responsibilities at Le Gavroche. His cooking approach is based on contemporary French cuisine and classical traditions.

The Don opened its doors for business in November 2000 and is a member of the Robert and Robyn Wilson-owned Bleeding Heart Restaurants group. On St. Swithins Lane, it is housed in a Grade I listed structure.

Frederick Forster Chef Culinary Career And Education Details

Frederick Forster has not published a formal cookbook but frequently contributes recipes to several magazines. His marinated red mullet with okra and pea fritters, fried plantain, and paupiette of sole with wild mushrooms and herb sauce, and these dishes are some of his most well-known offerings.

Forster has written for publications like Four Magazine over the year. His dishes frequently combine characteristics of both traditional French cuisine and African cuisine.

The star chef had a keen interest in cooking since childhood and got into the competitive profession when he was just 15- years old. Forster’s exact age is unknown, but he seems to be in his late thirties.

He began his career in the kitchen in 1993 at the three Michelin-starred Lyon restaurant Régis et Jacques Marcon after training at Westminster Catering College.

Afterward, Forster returned to the UK and worked in some of the best kitchens. He dined at several prestigious establishments in the late 1990s, including Raymond Blanc’s Le Manoir aux Quat’Saisons.

But probably his most notable early professional accomplishment was his 25-year-old Roux Scholarship victory. The tournament is a highly valued honor that enables prospective chefs to obtain experience in some of the top kitchens in the world.

Forster received the opportunity to work as a chef at Paris’s Pierre Gagnaire restaurant as his prize. The brilliant chef has kept up his exploration of options since 2000. His professional background includes roles in the UK and as far away as Dubai.

In 2011, Forster received the Craft Guild National Chef of the Year Award, among other prestigious culinary honors. The Roux Scholarship team referred to his 2013 Master’s designation from the Royal Academy of Culinary Arts as “the greatest accolade.”

Although the prudent chef may be best known for his work on Beat The Chef, Frederick Forster’s career extends far beyond Channel 4.

Chef Freddie Forster Partner

Forster is undoubtedly a family man, even though it is unclear what his relationship situation is right now.

He frequently credits Taiga and Tristan, his two young sons, as among his most significant creative influences. His Twitter account now states that he enjoys basketball, Muay Thai, and spending time with his sons Taiga and Tristan outside the culinary realm.

If Forster had more time, he would “devote himself to his son’s future goals,” he said in a 2012 Caterer interview. While Forster’s experience in the kitchen may stand out on his resume, it is evident that this is only a portion of the narrative.