He will oversee the entire culinary operation, including everything from Knuckles at the Wharf and the new Enoteca Musto wine lounge as well as all of the hotel’s banquet and catering needs and room service.

Frederic comes from a family who has been in the restaurant business for generations in the town of Brittany, France. He attended culinary school when he was only 15 years of age and worked in his parents’ restaurants since he was 13. Frederic attended Hotel Management school in Paris, where he graduated from European Center of International Hotel Management in 1998. He started as an intern with Hyatt in 1999 at Hyatt Regency Atlanta, which is a Flagship hotel in the Southern region, where he was a buffet attendant, then bar supervisor. His first staff position was as assistant banquet manager at Hyatt Regency Atlanta, then he held various positions such as assistant banquet manager, in-room dining manager and bar manager.

He was promoted in 2004 to food & beverage manager at Hyatt Regency Suites Atlanta Northwest. After 10 months he was promoted to banquet manager at Hyatt regency Huntington Beach in Orange County, CA. He held that position for two years and was promoted to assistant food & beverage director at Hyatt Regency St Louis Union Station. As part of the team to close down that hotel, he then moved to Hyatt Regency St Louis at the Arch to assist with the rebranding of that hotel, where his primary focus was on banquet and convention services. In 2011, he then assisted with the largest hotel opening in the history of Hyatt at Hyatt Regency New Orleans, where he held the position of assistant director of food & beverage until 2012 when he got the promotion to his current position as director of food & beverage at Hyatt Fisherman’s Wharf.

Frederic is married with two young children. His personal interests include coaching his son’s soccer team.