Frederick grew up in a small seaside community on the Jersey Shore working in a family owned and operated "Old World" style German restaurant, Hofbrauhaus, overlooking the NY City skyline. From the age of 13, and through high school, Frederick quickly became the sauté chef and learned all aspects of the kitchen. Following high school, he served in the United States Marine Corps, returning to the family restaurant after fulfilling active duty. Frederick then became the Sous Chef at Rumson Country Club in Rumson NJ before securing the Executive Chef position at Red Heads Bistro, a very successful Upscale Casual concept that eventually opened several locations.
After moving to Miami, Frederick landed the Executive Chef position at Perricone's Marketplace, a landmark Italian restaurant in downtown Miami. For Frederick’s last 8 years in Miami, he joined a NY based group as Regional Executive Chef for a Modern American and authentic Mexican cuisines, while overseeing operations in Manhattan, Boston, and Miami. Frederick and his wife wanted to raise their young daughter Victoria in a better environment and found Denver to be perfect for their new home. He accepted the position of Executive Chef with Bonanno Concepts at Denver Milk Market, a downtown location featuring 16 different concepts. Frederick’s wife, Leszeth, is an established architect in the aeronautics field and they currently reside in Parker with their four year old daughter Victoria.