A MAITRE CUSINIER DE FRANCE IS IN GREEN VALLEY ARIZONA!
Chef Frederic Lange and Graciela Lewis Lange in San Diego
Chef Frédéric Lange is Chef/Partner of Lavender Restaurant with his Co-Owner/General Manager, Graciela Lewis Lange, located in Green Valley, Arizona. A native of Champagne, France, Chef Lange began his culinary education at 14 years old. After an internship and perfecting his classic training in Paris, he moved to Provence to begin his career as a chef. The Provençal region of Southern France is known for it’s climate, wonderful cuisine, and lavender.
Chef Lange was inducted as a Maître Cuisinier de France (Master Chef of France) June 2005, in Portland, Oregon. He was awarded the title by the Maîtres Cuisiniers Des France, the Paris-based association of international French Chefs. Chef Lange is one of 47 chefs with the title in the United States, and 400 world-wide.
The Maîtres Cuisiniers de France was chartered in 1951, and holds their member chefs to 12 tenets of performance. They must consistently demonstrate the highest level of culinary art, and be leaders in their field as well as outstanding restaurateurs. First and foremost, they must perpetually be aware that they “belong to the renowned cultural tradition” and pass the classic techniques and recipes to the next generation.
Prior to starting the Lavender Restaurant in Green Valley in 2002, Frederic Lange had been the Executive Chef at several fine-dining establishments in Paris, the French Riviera, in addition to several top restaurants in the Washington, DC area. Chef Lange was Executive Chef at The Lafayette Restaurant at the world class Hay Adams Hotel, located across the street from The White House, the pre-White House home of the Obama family and many other Presidents. Positions in Washington, DC include Executive Chef at La Colline on Capitol Hill and Executive Chef at Sea Catch Restaurant on the Canal in Georgetown.
The classically trained Chef prepares simple, elegant cuisine with contemporary flourishes and some dishes include a touch of lavender.
Chef Lange proudly became an American citizen in 1999.
Chef Lange was inducted as a Maître Cuisinier de France (Master Chef of France) June 2005, in Portland, Oregon. He was awarded the title by the Maîtres Cuisiniers Des France, the Paris-based association of international French Chefs. Chef Lange is one of 47 chefs with the title in the United States, and 400 world-wide.
The Maîtres Cuisiniers de France was chartered in 1951, and holds their member chefs to 12 tenets of performance. They must consistently demonstrate the highest level of culinary art, and be leaders in their field as well as outstanding restaurateurs. First and foremost, they must perpetually be aware that they “belong to the renowned cultural tradition” and pass the classic techniques and recipes to the next generation.
Prior to starting the Lavender Restaurant in Green Valley in 2002, Frederic Lange had been the Executive Chef at several fine-dining establishments in Paris, the French Riviera, in addition to several top restaurants in the Washington, DC area. Chef Lange was Executive Chef at The Lafayette Restaurant at the world class Hay Adams Hotel, located across the street from The White House, the pre-White House home of the Obama family and many other Presidents. Positions in Washington, DC include Executive Chef at La Colline on Capitol Hill and Executive Chef at Sea Catch Restaurant on the Canal in Georgetown.
The classically trained Chef prepares simple, elegant cuisine with contemporary flourishes and some dishes include a touch of lavender.
Chef Lange proudly became an American citizen in 1999.
