Frederick Forster is Head Chef of Boundary restaurant and rooftop, London. His impressive resume includes work with chefs Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire. His cuisine at Boundary is rooted in classic recipes with finesse and technical excellence.

His remarkable and extensive CV has led him to be awarded, the Roux Scholarship in 2000, the Craft Guild National Chef of the Year Award in 2012 and the Master of Culinary Arts (MCA) in 2013.

His passion grew from his late mother’s African cuisine and blossomed with his studies of Hospitality and Catering at London’s Westminster College. He then gained invaluable experience at La Manoir aux Quat’Saisons in Oxfordshire under Raymond Blanc, followed by four years with Gordon Ramsay at L’Aubergine restaurant. Frederick then went to work with Michel Roux Jnr at Le Gavroche and then at Addington Palaze, before winning the coveted Roux Scholarship in 2000. Frederick then spent some time working abroad, taking his first head chef role at the luxury Sandy Lane Hotel in Barbados, followed by the Royal Mirage Hotel in Dubai.

Returning to London, Frederick was headhunted for the role of head chef at Boundary and was awarded the ultimate accolade, receiving his MCA in October 2013.

  • Master of Culinary Arts (MCA), 2013
  • Chef of the Year Award finalist,Craft Guild National, 2008
  • Chef of the Year Award, 2012


Entrance in Redchurch Street

2-4 Boundary Street, Shoreditch,

London E2 7DD


+44 (0) 20 7729 1051