Meet the Chef

Fresh from the tropical island of Bali and an impressive role as Culinary Director and General Manager for the renowned Finns Bali group – including its iconic Finns Beach Club, Master Chef Frederic Boulay now provides exclusive services as a Culinary Consultancy and Private Chef in Singapore and South East Asia.

Born into an influential culinary family in Quebec, Frederic set his standards high from the very start of his eminent career, working with renowned chefs at Europe’s most illustrious Michelin star restaurants, including Michel Bras at Laguiole, Alain Ducasse at Le Louis XV in Monaco, and Joel Robuchon at Le Metropole, Monaco, just to name a few. Returning to his family’s restaurant – the highly regarded Restaurant Le Saint-Amour in Quebec – he rose through the ranks to become Chef de Cuisine with the distinction of cooking for the likes of Paul McCartney, Jacques Chirac and Claudia Schiffer.

During this time, he was recognized as a gastronomic rising star, winning ‘Quebec Aliments 2004’, and ‘Chef of the Year in Québec city 2006’ – the youngest chef ever to win this prestigious award bestowed by the Chef Society of Quebec. 

 

Always on the lookout for new ideas and the latest in culinary trends, Frederic continued to intern and work at top restaurants in Europe, Canada and Australia, further honing his culinary skills, before embarking on a three-year stint at Raffles Canouan Resort in the Caribbean. Here he became Executive Chef overseeing six different outlets including Italian fine dining, Asian fusion, French bistro and international tapas.

In 2011 Frederic joined the team as Executive Chef at Sakala in Nusa Dua, a luxurious beach club by day and sophisticated fine dining restaurant at night. His reputation for excellence was firmly consolidated with Sakala consistently ranked as #1 on TripAdvisor as Bali’s top dining destination during this time. In 2013, the brand expanded to become Chedi and Sakala and Frederic was placed in charge of designing the new kitchen and overseeing all aspects of pre-opening of the 260 all-suite property. He went on to run operations as Executive Chef for the following two years.

Appointed as Culinary Director for the esteemed Semara group in Bali in 2015 (now known as Finns Bali group), Frederic took charge of all F&B operations, including the group’s elegant Beach Club in Uluwatu. The Club became so successful that another was planned on the island hotspot of Canggu, where Frederic oversaw the pre-opening and opening of what would become Bali’s biggest and most successful Beach Club ever, Finns.

 

Responsible for the conceptualization, kitchen design, hiring and training of 125+ kitchen team members, he was charged with menu development for the club’s various food outlets, covering French, Sushi/Japanese, Indian, Italian and Australian/Western cuisine. He also revamped the group’s prestigious Canggu Club. Recording phenomenal culinary success across the board for the portfolio, he was appointed General Manager in 2018, with a role including pre-opening phases of stunning Finns VIP Beach Club, St Tropez Restaurant and Rooftop Bar.  At this time he supervised more than 600 staff serving over 2000 guests each day. 

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.