Chez Freds prides itself on producing innovative pasta — full of character and flavour.

Frederic was the chef for famous French environmental activist and ocean explorer Jacques-Yves Cousteau for over 12 years before Chez Frederic originally opened its doors as a take-away only establishment in 2002, on the iconic Cottesloe beach in Perth, Western Australia. Frederic’s passion was to reproduce dishes that he discovered through his travels, melting them into classical French and Italian cuisine. 

Chez Freds has since found it’s new roots, in Australia’s Capital Territory, where they have been cooking quality interpretations of Italian dishes that are also inspired by his cooking and travels. We believe that any dish/cuisine can be enhanced to bring out the personality of the chef that is cooking it, as long as it is done respectfully. Frederic did just that, as he travelled the world with Cousteau and thoughtfully picked the ingredients that inspired him at the many different ports they visited along the way.

Expect Italian cuisine (with all our pasta lovingly made in house) but with a non classic twist of flavours that will not disappoint.

Bon appétit, buon appetito, dig in.