Fred Neuville

Chef, Restaurateur, Operations

Charleston, South Carolina, United States
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As a chef and restaurateur I apply my extensive knowledge and experience to establish operational efficiencies, refine culinary offerings to achieve financial excellence.

Key Consulting Services

  • Conceptual Restaurant Design and Launch
  • Operational Restaurant Restructuring
  • Implementation of Rigorous Quality Standards
  • Elevate Brand Reputation and Customer Loyalty
  • Reduce Costs to Achieve Revenue Growth


Fred is a celebrated chef and restaurateur with 40 years Professional experience in concept development planning, execution and profitable management of restaurants and catering operations. He has been especially successful in turnaround and start-up endeavors, characterized by system analysis and reorganization resulting in the development of high quality operations with solid profits. Fred is exceptionally effective in improving and maintaining quality, productivity and cost reduction resulting in increased revenues and profits. An early enthusiast of the farm-to-table movement, Fred was instrumental in establishing Charleston and St. John's Island restaurant landscape as a center of culinary innovation. Using locally sourced products to develop artisanal offerings, his commitment to operating restaurants in an environmentally sensitive and sustainable manner are renowned. Believing that success of any restaurant is dependent on a culture of service and excellence in all areas.


  • Fred was the Chef / Owner Fat Hen and Fat Hen Catering. The 170 seat low country French restaurant / catering company was celebrated throughout the industry for it's creative and authentic culinary and service offerings. He developed the concept, recipes, menus, standards and operating systems. Winner of many awards throughout the years including 2008 best new restaurant. He was also Executive Chef / Partner 39 Rue de Jean, Coast Bar and Grill and Good Food Catering He was responsible for opening all three establishments including conceptualization to creating recipes, menus, high standards and operating systems of these AAA three diamond and NARA five diamond restaurants and catering company. He worked tirelessly to guarantee a consistent high quality in these restaurants, banquets and off premise catering. As executive chef at the famed Kiawah Island Golf Resort, he pioneered the concept and operational setup for an upscale resort restaurant. Fred was Senior Instructor at Colorado Institute of Art Culinary School. Responsible for consulting, contract training, skill development, Hospitality and International cooking.


Professional & Other

A.O.S. degree from The Culinary Institute of America, ACF certified C.E.C and C.H.E for years. Appeared on The Food Networks Chopped, Travel Channel Brunchnado, World Fishing Network, P Allen Smith Show, HLN, John Mariani's Newsletter, Eater, Cookbook Author Fat Hen.
Recipes and articles in Bon Appetite, National Geographic Traveler, Cellar Book Wine Magazine, National Culinary Review, Floridian Times, Charleston Magazine, Charleston Living Magazine. Best French Restaurant in local paper for years, Western Regional Conference, Bronze Medalist.
Also Fred and his Wife Joan were heavily committed to Darkness to Light, being foster Parents for years and adopting 4 children from the Charleston area.

Fred's Latest Articles & Case Studies

Fred Neuville

5 Keys to a Restaurant Opening with Opening Checklist and Budget

By Fred Neuville Feb 19, 2024

The restaurant business is a juggling act: exciting, social, you learn new things every day and you get instant gratification daily. Proper...

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