In a small kitchen in Alsace, France, a young boy with a healthy appetite had the sneaky thought that his mother’s cooking could use a little tweaking. After some experimentation, his father agreed and requested his son take over the cooking. And that’s how Freddie Pierrel’s role as a chef began.
Later, it led him to Mammoth, where his success was just that – huge. After turning The Brasserie in Mammoth Lakes into a legend, he brought his mastery of fine dining - and his passion for local, seasonal ingredients - to the desert.
Tucked away in North Palm Springs, far from the downtown dining frenzy, is Freddie’s at the Cole, a little spot that packs a big punch. There’s a reason this cozy gem keeps diners coming back.
At Freddie’s, French technique meets playful precision. Chef Freddie has a strict rule: no more than three flavors on a plate. He insists anything more than that overpowers the palette, and with quality ingredients, every flavor can be savored. Challenge him, and you risk a polite yet firm “non!” (But honestly, why argue when the elk medallions and black miso cod are basically perfection on a fork?) Specials rotate almost weekly, keeping even the most devoted regular on their toes.
In a town known for excess, Freddie’s food is an argument for less, and wins.
The desert dining scene is no longer defined by those who once dined here. Instead, it is the chefs that chose to call Palm Springs home, had the audacity to challenge what is, the determination to create, and the discipline to handle pressure and overcome adversity that are making their culinary mark. The fire in their bellies is amplifying bold flavors and awakening Palm Springs palates, pushing the dining scene forward.