All Consultants / Fred Neuville
Fred Neuville
Chef, Restaurateur, Operations
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
Expertise
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.
Background
- 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.
Testimonial
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I am in the process of building a cooking channel on YouTube and have reached out to Fred for two separate campaigns. The insight he offered as he coached me through the planning phase of my July Livestream Marathon, in which I was live every day in July cooking with a different chef for most of those days, was invaluable. Having Chef Fred as my consultant gave me the validation needed to secure some great chefs and host an effective marathon. My channel was able to achieve the minimum requirements needed for entry into the YouTube partnership and gained momentum in July.
Fast forward to January, I called upon Fred yet again as a consultant to coach me through another campaign. I had secured a booth at the North Charleston Boat Show at which I would be featuring local Chefs giving demonstrations on how to cook with the local seafood. I had never done something like this before, but Fred had and he helped me navigate the entire process. The weekend was very successful and a lot of that has to do with the insight and knowledge Fred brought to the table.
My channel has doubled in size since working with Fred and hopefully is gaining the momentum it needs. I can’t say enough good things about Fred to do him justice.
-Derek Astorino
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For a long time, Charleston was a little stuck in the crabcake and She Crab soup vein of cuisine. As a Culinarian myself from another region I found it daunting to say the least. Then Rue de Jean opened with Fred Neuville at the helm, and as people say, the sky’s started to open.
Fred has since become a mentor and instructor by example for more people than anyone can count. It’s important to note that people don’t only look to Fred as a mentor but more importantly as a friend.
Fred has assisted me within the operations throughout The Kiawah Island Club for years. The magic of Fred is that when I tell people that “hey Fred will be here this weekend!” Everyone lights up. Always during his time he offers mentorship and education all the while being casual and fun. When he opened The Fat Hen, not only was it ground breaking for Charleston, but he had the guts to open it in the middle of Johns Island. The Fat Hen became an icon of really amazing cuisine in a culinary “desert” that was Johns Island. Since then, a lot of people don’t realize that he and his wife Joan were the pioneers of breaking the crust and showing people that great restaurants can exist on the island. Over the years Fred and Joan have been cornerstones in the tireless pursuit of community support and charities. He is a quintessential leader and I am proud to call him a friend. He is one of the most talented chefs and restauranteurs I’ve ever met.
Cheers everyone!
-Chef Doug Blair
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My wife Ann and I built a nice relationship with Fred and Joan Neuville at Fat Hen Restaurant on John’s Island, SC. We have a resort in Hope Town, Abaco, Bahamas. We asked Fred if he would bring Joan and come down to our resort and help our Chef and GM learn how to make the best tasting mussels in the world. As a consultant Fred was very professional, organized and worked strategically to produce our goal of elevating some key dishes by my Chef and GM and team.
-Jim Irvin, Firefly Distillery, LLC
Professional & Other
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
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...