Chef Frederic Legras

With over 3 decades as Pastry Chef and 25 years of international experience, Chef Legras started by attending the “Ecole Nationale Superieure de la Patisserie” building a strong foundation in his pastry, alongside several M.O.F in France. Time spent in the world renowned Payard Patisserie and Bistro in New York and with the Ritz-Carlton Hotel Corporation in Florida, Ireland and Dubai, then joins ChoCo’a, one of the leading Chocolate maker in Dubai for few years before taking over the Conrad Bangkok, he, then became technical advisor for the world leading chocolate company, then spent 5 year as Pastry Chef instructor for Le Cordon Bleu in Bangkok before opening his own international consulting company, and has now been the Executive Pastry Chef of the Sukhothai Bangkok for the past 2 years.

Chef Legras’ personal passion is to generate a true sense of “service and transmitting knowledge”. Although his confections maintain a strong foundation in classics, Frederic draws on his love of modern technique, flavors and presentation.