February 20-24, 2019 Miami Beach
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Frederic HS 400x400 - Prouvoyeur, Frédéric

Frédéric Prouvoyeur

Frédéric Prouvoyeur joined Barton & Guestier as the Executive Chef of Château Magnol, Barton & Guestier Guest House, in January of 1987.

Frédéric graduated from the Culinary School of le Touquet in 1978.
He has worked his way through numerous and prestigious restaurants such as the Volkshauss Hôtel in Berne (Switzerland), l’Oustau de Baumanière (5 forks and 2 stars Michelin), with reknowned Chef Raymond Thuillier, on the French Riviera and the Restaurant « Le Gamin » in London.

For a few years, he travelled his talent around the world and cruised with the Paquet... READ MORE

Frédéric Prouvoyeur joined Barton & Guestier as the Executive Chef of Château Magnol, Barton & Guestier Guest House, in January of 1987.

Frédéric graduated from the Culinary School of le Touquet in 1978.
He has worked his way through numerous and prestigious restaurants such as the Volkshauss Hôtel in Berne (Switzerland), l’Oustau de Baumanière (5 forks and 2 stars Michelin), with reknowned Chef Raymond Thuillier, on the French Riviera and the Restaurant « Le Gamin » in London.

For a few years, he travelled his talent around the world and cruised with the Paquet Company on the Massalia and the Mermoz.

Since late 1984, Chef Frédéric has been living in the Bordeaux region, developing his talents, first as an Assistant and then Chef de Cuisine at the Hôtel Sofitel Lac before joining Barton & Guestier in January of 1987.

Since then, Château Magnol is proud not only to have a great Chef who highlights luncheons and dinners in the prestigious 18th century Château but also works closely on Food and Wine Pairings which makes out of Château Magnol « Food adventures » a unique experience. This experience now goes beyond Château Magnol since Frédéric is required by outstanding hotels and restaurants to export his talents.

In October 1994, Frédéric travelled to Thaïland and was Guest Chef for a week at the Hilton Hôtel of Bangkok in the Restaurant Ma Maison.
In May 1995, Hilton Hotel in Singapore had Frédéric as chef for a week in their Harbour Grill Restaurant.
In November 1996, Frédéric was the guest Chef at Hilton Hotel in Djakarta for a week and his first experience with Hilton Hotel in Bangkok was such a great success that he will renew it in January 1997.
Beginning of 1998, he had the opportunity to be Guest Chef in one of the most famous restaurant in Denmark, then in December 1998 for a week, he was Guest Chef in prestigious restaurants of 2 towns of Venezuela (Caracas and Maracaibo) and Panama too.
In 1999, he went to Cyprus and in 2000 to Poland where for one week in each country he prepared meals for selected guests.
In March 2001, he was in Liverpool for the « Grand National ». Then he was guest chef in famous restaurants in Connecticut (November 2001), in Ireland (October 2002), in Germany (November 2004 at Strandlust Vegesack restaurant in Bremen).

He is married and is the father of 3 boys.

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