Frédéric DUCA

Chef : 2 restaurants Trained by Gérald Passedat and Hélène Darroze, talented chef Frédéric Duca is now at the helm of the Rooster in Paris, where he celebrates his three identities: Marseille, Paris and New York!

Presentation

"I've always been a gourmet, and since you're never better served than by yourself, I decided to become a chef," says Frédéric Duca. He entered the Lycée Hôtelier Bonneveine in Marseille. "Within a few weeks, I knew I'd made the right choice. These studies transformed me. " In 1996, with his CAP and BEP diplomas in hand, the young commis briefly joined René Bergès' team at the Relais Sainte-Victoire, in Beaurecueil, near Aix-en-Provence, before setting foot in the world of fine dining with Gérald Passedat at the restaurant Le Petit Nice, in Marseille.

In 1999, Frédéric Duca moved to Paris to rub shoulders with the best. There, he learned rigor at Le Taillevent, alongside Michel Del Burgo, before heading back down to the sun, to be precise at La Palme d'Or du Martinez, in Cannes, alongside Christian Willer. "I was fascinated by all the excitement and high standards, but I needed to get off my feet, so I accepted a position as second chef at Les Mets de Provence, in Marseille."

In 2003, Jean-Yves Leuranguer, MOF 1996, whom he had met at Martinez, called him to offer him a position as his assistant at Fouquet's. "I didn't really want to come back to Paris, but how could I refuse? The challenge was worthy of my ambitions." In the capital, Frédéric Duca worked his way up through the ranks, taking his first position as chef at the Hôtel de La Trémoille, before becoming head of catering at Hélène Darroze.

"I wasn't offering my signature there, so I left to assert myself further at L'Instant d'Or, in 2012." He was then awarded 3 toques by Gault&Millau. In 2014, with management looking to develop the establishment into a luxury brasserie, Frédéric Duca anticipated this change of direction and flew to New York to distill his talents at Racines. After four years, the chef felt he was going in circles, and decided to take the plunge.

In 2018, Frédéric Duca opened Rooster in the 17th arrondissement of Paris. " Here you can find my three identities: my southern origins, my Parisian gastronomic experiences, and a New York ambiance." Gault&Millau awarded him 2 toques straight away.

B. G.