Chef Frederick Amirat graduated from Catering School Rabelais (France) with the awards of French National Diploma for Cookery- Waiter (2000), French National Diploma for Pastry (1998) and French National Diploma for Cookery (1997).

Chef Amirat worked as chef de cuisine, head chef on the cruise lines and restaurants in Saudi Arabia, Russia and hotels in France and England between the years 2000 and 2015. During his career, Chef Amirat had the opportunity to work in 3-star Michelin Restaurants under Pierre Gagnaire and Alain Passard.

Chef Amirat has joined Le Cordon Bleu in 2016 and has been  teaching on the Gastronomy and Culinary Arts Program at Özyeğin University since January 2016.

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