He began his culinary journey in London at the age of 16, gaining early experience in influential European kitchens and developing a strong technical foundation shaped by international exposure.

His career progressed into senior leadership roles, including heading the kitchen at The Dorchester in London, where he refined his ability to operate at the highest level of hospitality. Since 2020, Freddy has served as Culinary Director at Atlas in Atlanta, overseeing a cuisine that blends precision, imagination and immersive sensory elements. His work has earned significant critical acclaim and distinguished industry recognition, highlighting his influence on the modern dining landscape.

Freddy has also been honoured with international accolades for culinary creativity and leadership, reflecting his impact beyond a single kitchen. Known for a playful yet refined style, his cooking balances bold ideas with classical technique. Alongside his restaurant work, he regularly collaborates with chefs around the world through special events, reinforcing his commitment to innovation, collaboration and the evolution of contemporary cuisine.