Chef Biography

French born pastry chef, Fredric Monti, began his culinary career at the age of 14 learning the fine art at Pastry School in Avignon, in the south of France.  He then trained at Lenôtre Restaurant & Bakery in Paris.  As sous chef at Bechart Touget Bakery in Aix-en-Provence, he refined his skills before moving to New York and landing the chef’s position at Frederic’s Bakery where he trained with well-known pastry chef, Herve Poussot, of Le Bernardin.  

In 1994 he was asked to assume the executive pastry chef’s position at the new Brasserie Le Coze in Atlanta.  The following year in 1995, Great Chefs television arrived to tape him there for their Great Chefs of the South series that was to be aired over the Discovery Channel.

Later he served as the executive pastry chef for the Ritz-Carlton Buckhead in Atlanta, the Ritz-Carlton Naples and finally joining the Greenbriar Resort.  He has been named one of the Top Ten Pastry Chefs in America, has coached many culinary competing teams, winning gold.  In 2009, he joined the PreGel AMERICA culinary staff as corporate pastry chef, where he remains today.


Praline Mousse Served with Chocolate Meringue

Serving: 6 Print Praline Mousse Served with Chocolate Meringue By Great Chefs November 10, 2015 Chocolate mousse combines well with praline — nuts candied with caramel and broken into small pieces — for this luxurious dessert. The mousse is served in chocolate meringue bowls set on plates coated with chocolate sauce. Chocolate meringue strips add […]

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