Meet our Chef
Bagatelle's contemporary French cuisine finds its roots on two continents, and Chef Frézal infuses his exceptional culinary background into every dish at Bagatelle New York.
Nicolas R. Frezal was born in the South of France of French and Spanish roots, raised in Montpellier. With its own Arc-de-Triomphe; the city is filled with history, culture, bistros, family-run restaurants and beautiful beaches nestled on the Mediterranean Sea. Nicolas started his formal culinary training at the age of 14 and earned his culinary degree in 1998 and in 2004 Nicolas won first place in a cooking competition and received the Escoffier award. He began his career working for 4 years at Le Castel Ronceray in Montpellier under Chef Patrick Guiltat who saw Nicolas’ potential and made a phone call to a good friend. Soon after Nicolas was on his way to Paris to work at the 21 year old, 3 Michelin star restaurant Le Taillevent under Chef Alain Solivérès.
Nicolas continued his career in Paris working along side under some of the world’s most highly regarded chefs. For 4 years he worked at Michelin star Hotel Restaurant Le Meurice under Chef Yannik Alléno and occasionally worked as an extra at Restaurant L'ami Jean under Stephane Jego, a pioneer of the French Bistronomie cuisine. In 2009, his friend Ricardo Bertolino, the Executive Chef at Maison Boulud in Montreal, Canada had convinced Nicolas to move to New York City and helped him secure a position at one of the most highly recognized establishments, Daniel Boulud’s restaurant Daniel in the Upper East Side working under Executive Chef Jean-François Bruel. Remaining in New York City with his family, Nicolas went on to work as Sous Chef at Jean-George’s The Mark and in 2014 he joined Bagatelle New York as the Sous Chef and in 2016 was promoted to Executive Chef.