Culinary Relations

Frédéric Morillière

Japan, Asia & Middle East

As Chef Rougié Asia since September 2024, Frédéric specializes in Rougié products, trains culinary students, and creates original recipes. He represents the brand across various markets, communicating fluently in Japanese and English.

His journey

Frédéric was born in 1981 in Angoulême, France, in a family where home cooking was a central part of daily life. After beginning an apprenticeship at the age of 16 in France and gaining experience in restaurants in La Rochelle and Lyon, he moved to Japan in 2010.

Starting in 2012, he worked for Japanese wedding companies, where he created custom menus for over 10 years.

In September 2024, he joined Rougié as Rougié Chef Asia. Specializing in Rougié products such as duck foie gras and seafood, he travels across Asia to share his expertise, train young chefs, and grow through contact with local chefs and cultures. His cuisine is guided by three core values: authenticity, sharing, and curiosity.

You can reach me via Instagram messages or through the Contact Page.

MY VISION OF GASTRONOMY:

Gastronomy is about creating a shared curiosity and sensitivity between a chef and a diner, so that in each moment you can learn a little more about yourself and your cooking.

His signature recipes

French Tradition

Seared Foie Gras Slice, Saffron-infused Daikon, Homardine with PGI Caviar

Japanese Cuisine

Seared Foie Gras Glazed with Red Miso and Yuzu, Confit Daikon, and Black Rice Crisp

French Tradition
Timeless

Seared Scallop, Leek Velouté, Hint of Black Garlic

Discover a refined scallops recipe, accompanied by a delicate leek velouté and a touch of black garlic to elevate your dishes and impress your ...