About Chef Frederic Feufeu

The region of Brittany located at the North West tip of France juts out into the Atlantic Ocean. Its coastline is dotted with islands.  Frederic Feufeu attended the prestigious Les Sorbets culinary school located on, Noirmoutier, one of those islands.  He was 15 years old when he arrived at Les Sorbets and three years later graduated first in his class. 

Feufeu, who was born and raised in the small town of Cholet just east of Noirmoutier, distinguished himself further by winning first place in a regional apprentice competition, which qualified him for participation in the national event in Paris.

While he did not win in Paris, Feufeu did begin his professional culinary journey there.

That journey, with all of its turns, ultimately brought Feufeu to Cape Cod, a region of New England at a North East tip of the United States surrounded by the Atlantic Ocean with islands off its coastline. It is on Cape Cod that Chef Feufeu has opened, Bleu, his first restaurant.  On one of his earliest visits to Cape Cod with his wife Carri, Feufeu remembers feeling “right at home”.

From the time he was a 10 year old boy helping his grandmother cook for family reunions in Brittany, Feufeu knew what he loved but not exactly where it would take him.  Feufeu spent three years in Paris, working at Le Copenhage and La Truffiere, and then spent a year at the Hotel Hilton Kensington in London.  Returning again to Brittany, it was at Jeanne de Laval in Les Rosiers on the Loire, working under Chef Michel Augereau, that the young Chef Feufeu’s understanding of his craft and his appreciation for using the best ingredients deepened.  He likens it to going back to school. Feufeu noted the care that Chef Augereau took in choosing the freshest products at market, the fish caught by local fishermen and in using classic techniques to prepare the food.

Soon after, his path would lead him across the Atlantic to the United States and New York City.  While in London, Feufeu had begun the process to apply for a visa to work in the United States.  By 1988 he was working at The Rainbow Room where, after a year, he was promoted to sous chef.  Feufeu liked New York immediately.  He began building a career as an executive chef and a life with his wife, Carri, whom he had met at The Rainbow Room.  What followed was a series of successful executive chef positions with The St. Regis Hotel, the Brasserie Pascal, Le Taxi and 14 Wall Street Restaurant.

Even with the success that Feufeu was enjoying in New York, he and his wife had been considering making a move with their young family.  Their thoughts turned to Cape Cod, a place that they had often visited.  The time had come to put the city away and take the path that led to that North East tip of New England surrounded by the sea - the place that felt like home.

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