Born in Bordeaux, Chef Frédérick Berbille attended the "École Hotelier de Talence Bordeaux", and began his culinary career in Paris at the Crillon Hotel working as a cooking and pastry chef; two years later he joined as a sous-chef "Cuny Catering", one of the most important catering companies in France.

In 1986 he worked in the opening of the "D’Ornon" Hotel, and in 1988 he goes to Mexico City as the executive chef of the "Ile de France" restaurant in the Galeria Plaza Hotel.

He diversified his career in Mexico working for Las Brisas Hotel in Acapulco as the quality control sous-chef and later on as the executive chef of the hotel. In 1992 he was transferred to Camino Real Puerto Vallarta Hotel, being at that time the youngest executive chef of the company.

In 1995 he moves to Guadalajara as the executive chef of the Continental Plaza Hotel, and later on he was also in charge of the Food and Beverage department.

Chef Berbille became the owner of the Le Grand Bordeaux restaurant, and after 4 years he returned to Mexico City for the opening of the Fiesta Americana Grand Hotel, being responsible of the F&B area.

In May 2002 he joined Le Cordon Bleu Mexico as the Chef des Chefs, and he’s responsible of academic, technical and culinary programs at the school.

Chef Berbille has received several prizes and recognitions; he’s also a consultant for different companies such as Nestle, Vatel Club and the Bocuse d’or competition, and in he’s a member of the prestigious organizations such as Académie Culinaire de France, Vatel Club and Chaîne des Rôtisseurs.