Chef Frederic Castan
Chef Frederic Castan is one of the most celebrated and admired chefs in Southern California . In a culinary career spanning more than 30 years, Chef Frederic has brought the training he received in Marseilles, France to stops in Chicago, Austin, Pasadena and Orange County. Now, as the Executive Chef for the Hilton Anaheim, Frederic oversees a staff of 900 Team Members between the Mix Restaurant and Lounge, the Pool Bar, The Pulse, in-room dining, as well as a catering and banquet operation that feeds thousands of diners a day.
Chef Frederic’s culinary style combines classical training and a love of culinary traditions with his own methods and techniques to create simple and elegant flavors. His commitment to excellence and innovation earned him the Maître Cuisinier de France (“Master Chef of France”) in 2005. His focus on organic, sustainable and high-quality ingredients shines through on all of his seasonal menu items, be it fish tacos, bouillabaisse, or a simple grilled piece of fish.
Growing up on a farm in France, Chef Frederic’s father would treat the family to vacations on the Mediterranean Sea where the future chef learned to appreciate all types of fish species, but especially sardines. Grilled on open flames with lemon juice and some chili it was a worthy dinner indeed! Today, Chef Frederic is very picky with his fish – it must be very fresh and from pristine waters. His advice for home chefs is to treat fish gently and let the integrity of the product speak for itself.
777 W. Convention Way
Anaheim, CA 92802