By Allison Hata
Growing up in the South of France, Frederic Guerin was inspired by his surroundings—everything from the region to the ingredients and “refined/simple” style of cooking” influenced his cooking style. His illustrious career has taken him all over the world, starting with the Michelin-starred Abbaye de Sainte Croix in Provence. The chef spent 12 years jumping from two- and three-starred Michelin restaurants across France and the Caribbean islands, finally making his stateside debut in New York at the Oak Room at The Plaza hotel in 2009.
Newport Beach culinary enthusiasts might know Guerin best by the French Riviera-inspired fare found at Fashion Island’s Fig & Olive, where he oversees the menus as the corporate executive chef. He’s bringing the same concepts from the restaurant to the Newport Beach Wine & Food Festival this October, introducing attendees to new olive oils and a sampling of upcoming fall dishes. You can sample it all the festival’s Grand Tasting Pavilion on Sunday, Oct. 4—but until then, get to know the man behind the masterful French cuisine with just five quick Q-and-As.
FIVE QUESTIONS WITH FREDERIC GUERIN
Name one famous figure you’d most like to cook for.
It would be an honor to cook for all the chefs I’ve formerly worked under throughout my career.
What would you eat for your last meal?
For my last meal, I would request one of my grandmother’s dishes that she mastered over the years: poule au pot. It’s an incredibly old recipe, derived from the French king Henry the IV’s personal chef.
Three most important cooking tools?
Can I pick just one? My knives.
What’s the first dish you remember cooking?
To this day, I still remember all the traditional recipes I first learned in cooking school.
What influenced you to begin cooking?
My grandmother was my inspiration for becoming a chef. She spent many hours in the kitchen, laboring away to perfect her recipes and dishes.
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Newport Beach Magazine is a sponsor of the 2015 Newport Beach Wine & Food Festival.
