Frédéric Duca is closing Rooster… What does he have in store next?

There are some adventures we’d rather bring to a close before they lose their luster. After eight years running Rooster (2 toques), his restaurant in the Batignolles neighborhood, Frédéric Duca is about to turn an important page in his career. The preliminary sales agreement was signed in early August, and the chef is expected to serve his final meal on December 18, 2026. This decision, which has been in the works since spring, marks the end of a Parisian chapter and paves the way for new opportunities.

A Longing for New Horizons

“I’ve spent more than twenty years in Paris; I’ve always loved this city, but I’m yearning for something else,” he confides. More than just a desire for change, it is the need to step back and rediscover meaning in his work that has motivated his decision. “ I’ve really enjoyed this adventure; it’s been a great experience for me. But before I start to get disillusioned or do things with less enthusiasm, I’m taking the initiative.” The chef prefers to leave Rooster while the passion is still there, even if it means moving forward without knowing exactly what tomorrow will bring.

Frédéric Duca has no intention of turning his back on the restaurant industry. A native of Marseille, he wants to be closer to his family and return to Provence, all while envisioning a new way of doing business. Striking a balance between his personal life, team management, and culinary ambition will be at the heart of his plans. Among the ideas being considered is a bed-and-breakfast with a unique dining experience, though no plans have been finalized yet. The chef specifically cites Mickaël Féval as one of his inspirations in this endeavor. “It’s a blank slate, and that’s exactly what motivates me and appeals to me,” he sums up. While he wants to take the time to think about what comes next, one thing is certain: cooking will remain at the center of his plans. “ I want to do at least what I was doing before—if not better.” Change will therefore be as much about how he brings an establishment to life as it is about what’s on the plate.

The successor has already been announced

The sale of Rooster doesn’t mean the end of the restaurant, however. The restaurant is set to continue under the leadership of Matteo Pioppi, an Italian chef who appeared on *Top Chef* in 2025. Frédéric Duca is eager to reassure regulars: “Customers won’t lose out—it’ll still be a great restaurant,” he smiles.

Between now and his final service on December 18, the chef plans to make the most of his last few months in Batignolles. After eight years at the helm of his own restaurant, he’s preparing to leave Paris without giving up what has always driven him. Now it’s time to figure out what comes next, somewhere in the South.