"David Fricaud's appointment marks a homecoming to Los Angeles and represents a transformative moment for Oceana Santa Monica's design-forward French brasserie. With over 25 years of culinary experience across diverse kitchens worldwide, Fricaud brings an impressive pedigree that includes recognition as a Top Chef France 2010 semifinalist: a distinction that highlights his technical prowess and creative vision in the competitive culinary landscape."
"The chef's journey to La Monique represents the culmination of an international career that has taken him through prestigious establishments across multiple continents. His most recent role as executive chef at Scarpetta at The Cosmopolitan of Las Vegas showcased his ability to lead large-scale operations, where he managed a team of 24 culinary professionals while achieving remarkable monthly revenues of $1 million through innovative menu development and seasonal culinary creations."
David Fricaud joins La Monique at Oceana Santa Monica as executive chef, bringing over 25 years of culinary experience across global kitchens. He earned recognition as a Top Chef France 2010 semifinalist, signaling technical prowess and creative vision. Fricaud previously led Scarpetta at The Cosmopolitan of Las Vegas as executive chef, managing a 24-person culinary team and generating approximately $1 million in monthly revenue through innovative, seasonal menus. His earlier role at Malibu Beach Inn Hotel and Spa established his reputation in the Southern California hospitality market. Fricaud's combination of authentic French technique and large-scale leadership experience positions La Monique for elevated culinary execution. La Monique is a design-forward French brasserie within the luxury hotel.
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