MASTER CHEF FREDERIC BOULAY
Culinary Consultant and Private Chef
in Singapore and Southeast Asia
Meet The Chef
Driven by passion and dedication to his craft, Master Chef Frederic Boulay, has made his mark across Europe and Southeast Asia as an Executive Chef, Culinary Director and General Manager. Combining boundless creativity with outstanding organizational skills, Frederic is always on the pulse when it comes to the latest food and restaurant trends. He now offers his extraordinary talents as a Private Chef and Culinary Consultant for 5-star resorts, boutique properties, private island villas/hotels and restaurants in Singapore and Southeast Asia.
Quebec food in Singapore
Proud to have participated to the Francophonie Festival in Singapore this year among the restrictions and to represent Canada by preparing simple but delicious dishes that incorporate fresh Canadian ingredients that are readily available in Singapore.
In this video I am demonstrating how to make Nova Scotian Ocean Crab salad with quinoa, avocado and Asian mandarin orange as well as Atlantic Ocean lobster and scallops, sweet & sour vinaigrette with shallots and Quebec maple syrup pork bacon, accompanied with Sautéed Red spinach and local greens.
Food & Menu Development
Need help with menu concept, design, research and development? Whether a restaurant, boutique hotel or 5-star resort, Frederic has the solution.
Private Dinners & Catering
From intimate dinner parties to bespoke events and celebrations, treat your guests to enticing, perfectly-presented gourmet cuisine every time.
In 2015, Frederic was appointed to the honorable association, Master Chefs of France (Maitres Cuisiniers de France,) which recognizes chefs who are preserving the French culinary arts, encouraging training in cuisine, and assisting professional development outside of France.
Let’s eat! Magazine
The Distinction turns a classic lemon pie into a modernist work of art. “This is one of my favourite desserts ever,” says Boulay with a smile. Well-named, the flavour is truly distinct; the tart, tangy lemon mousse making a sharp contrast to sweet almond paste, pistachio ‘pain de genes’ (almond cake) and Breton sable. The sticky chewy meringue flambee provides a grandiose finishing touch.
At Your Service
“The greatest pleasure of life is to eat,” says Chef Frederic Boulay who wishes nothing more than to share his life-long love affair with the culinary arts – whether preparing exquisite cuisine for private events, teaching specialist cooking classes, or providing expert advice on commercial culinary endeavours.
Follow me on Instagram @cheffredericboulay