Chef Frederik De Pue is known throughout DC’s dynamic food scene as an international trend setter and he translates his global culinary experience through his unique menus, crafted for a sophisticated and modern palate.
Born and raised in Belgium, Chef Frederik trained at the Hotel School Ter Duinen and worked at several top European restaurants. He worked under Chef Alain Ducasse at Louis XV and later at Restaurant ‘Alain chapal’ as Sous Chef, where he worked for three years. In 1999, at age 22, he joined the team of Yves Mattagne at the famous Sea Grill in Brussels. In 2001, he traveled to DC to become the Executive Chef of the European Commission Delegation Ambassador. Chef Frederik was highly praised in the diplomatic circles where he would spend the next five years creating one of the most exceptional dining tables in the Embassy world.
Quickly inspired by his impressive guests, Chef Frederik recognized the opportunity to expand beyond DC’s Embassy Row. Chef Frederik and his partner launched 42˚ Catering in 2007, naming the company after the 42nd parallel that connects many of the greatest gastronomic cities in the world. Since then, 42˚ Catering has served events ranging in size from intimate dinner parties to lavish society extravaganzas. Chef Frederik’s passion in the kitchen pushes him to find perfection in every dish he creates. Guests are consistently delighted by the small subtleties of an enticing rich sauce, the whimsy of an elaborate garnish and the depth and decadence of a dessert.