Frédéric Gonzalez


Executive Chef

Intronisation -1



Training Experiences :
*Balcons de combe rousset 05
*La Crémaillere, Greoux les Bains
*Hôtel de Paris, Monaco
*Ste Agis, Château Neuf de Gadagne 84
*Novotel Nîmes Ouest 30
*Sofitel Marignane Aeroport 13


  • Executive Chef Assistant

    Steigenberg Grand Hotel Brussels

    Jan 2015 - Present6 years 10 months

  • Executive Chef

    Steigenberger Grand Hotel Brussels

    Jan 2013 - Present8 years 10 months

    Oversee all catering & stewarding


    Conrad Brussels

    12 years

    • Executive Chef

      Mar 2003 - Dec 20129 years 10 months

      Being promoted to the Executive Chef at the Conrad Hotel in Brussls with 263 rooms.
      "Loui" Lounge restaurant, fine dinning restaurant with 40 seats and 30 seats at the Bar. " Café Wiltcher's" Brasserie with 110 seats.
      Banquet section with 800 seats capacity.

      *Managing all functions of the Food Production and Stewarding operations
      *Designs, implements and oversees special events e.g. official arrival of different Presidents from different countries, famous singers, important…

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    • Executive Sous-Chef

      Jan 2001 - Mar 20032 years 3 months

      Joined the Conrad Hotel Brussels (A Member of Leading Hotels of the World) in January 2001.

      My mainly task : assist the Executif Chef in the management of the day to day operation or the Food Production and Stewarding sections.

      *Participate in the preparation of the hotel's revenue plan and marketing programs

  • Executive Sous-Chef

    Warwick International Hotels

    Apr 1999 - Dec 20001 year 9 months

    Le Royal Windsor Brussels

    Le Royal Windsor is member of Leading Hotels of the World with 200 guest rooms.
    Restaurant " Les 4 Saison", find dinning restaurant with 40 seats and 15/20 at Gault et Millaut, "Chutney" Brasserie with 60 seats
    Banquet section with 180 seats capacity

    Assumes the duties and responsibilities of the Executive Chef

  • Executive Sous Chef

    Le Meridien Brussels

    Jan 1995 - Apr 19994 years 4 months

    Joined the open teaming of Le Meridien Brussels at Chef de Partie with Serge Labrosse with 13/20 @ Gault et Millau. In October 1995 getting in charge of Banqueting with a thorough knowledge in the preparation of both hot & cold food is required.

    On 1996 promoted to Sous-Chef and is in charged of cooking high standard dishes.

    On 1997 promoted to Executive Sous-Chef with David MARTIN (prix prosper Montagne 1998) and assist the Executive Chef to develop suitable products and…

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  • Chef de Partie

    La Réserve de Beaulieu

    Jan 1993 - Oct 19941 year 10 months


    Working with Denis Labonne & Jean Paul Bonin

  • Cook

    The Hotel de fonction du Général Commandant la R.A.N.E

    Feb 1993 - Nov 199310 months

    Paris Area, France

  • 1er commis

    Restaurant Le Provençal

    Mar 1991 - Sep 19917 months


    1er Commis with Jean-Jacques Jouteux 18/12 Gault Millau, 1* Michelin


  • Professionnel au Lycee Professionel Sevigne

    BACFood Preparation/Professional Cooking/Kitchen Assistant

    1988 - 1990

  • Lycee d'enseignements Professionnel Paul Arene


    1986 - 1988


  • English

    Professional working proficiency

  • French

    Native or bilingual proficiency

  • Italian

    Limited working proficiency


  • Académie culinaire de France


    Jun 2012 - Present

  • Maître rôtisseur


    Jan 2005 - Present


Pas de recettes