Chef Frédéric Deshayes: Passing on the knowledge

As the proud co-owner of the latest French bakery in Singapore, Do.Main, Chef Frédéric Deshayes’ career and philosophy are quite unique. We caught up with him to learn more about what inspired him to enter the world of bakery and the knowledge he hopes to pass on to future generations of bakers.

Getting started
Unlike others, Chef Frédéric does not come from a family of cooks or pastry chefs. His passion grew through his trainings when he was only a teenager.

Starting his cooking apprenticeship at the early age of 13 years old, he graduated three years later. Too young to work, but eager to know more about pastry, he then entered the prestigious Lenôtre pastry department where he learnt and built strong  foundations in pastry, chocolate and confectionery. Even today, he is still very grateful to his mentor who took the time to share his expertise. “I gained the fundamental knowledge and skills. I was ready to face any challenges for the following 10 years” he explains.

Back to his roots
After various experiences in France and abroad, Chef Frédéric fully embraced living in Asia. In the meantime, Lenôtre was developing worldwide, and called him back to establish the brand in South Korea. Three years later, the ambitious chef set up Lenôtre production site and opened five boutiques.

Dedication and opportunities
Following his dream to work in Japan, chef Frédéric took the opportunity to join L’ami du Pain in Japan, and develop his skills as a baker.
Chance knocked at his door when he met celebrity chef Christophe Michalak who helped him enter the popular French pastry shop Grégory Collet in Kobe.

Back to Paris, he worked for Pierre Hermé  and Chef Michalak at the luxury Hôtel Plaza-Athénée.

Passing on the knowledge
Chef Frédéric has not only learnt and worked along famous chefs, but because of them he understood early on the importance of giving back.
Clear in his memory is the souvenir of his mentor from Lenôtre: “I was lucky enough to have him, and other people who along the way took time to share and teach me. They genuinely looked after me”. Grateful, he gave back by taking up a teaching position in France and Singapore.

His first teaching experience was in Paris at Le Cordon Bleu. In 2006 world-renowned chef Christophe Megel asked his longtime friend to embark on a journey to Singapore to create and develop pastry and baking programs for the At-Sunrice culinary school where he eventually taught and trained aspiring cooks for 9 years. His best reward is to witness former students, such as Lin Weixian of Bonheur Patisserie, opening their own shops.

Today, as an entrepreneur, Chef Frédéric manages and leads his team with the same set of values.

If you want to know more about Do.Main, you can read the review on Marie France Asia here, and if you feel brave enough, try the chef’s Classic Apple Tart famous recipe.

Céline Manoukian

Photo credit: Do.Main