At the age of 15, Frédéric Rose discovered his passion for cooking and enrolled Lycée Hôtelier de Bonneveine in Marseille, where he obtained a CAP and a BEP in cooking, as well as a CAP in baking and pastry-making. After starting his career in France, he moved to the United States to work at the Sofitel Manhattan, then to Canada, where he opened his own catering business in Montreal. He then began teaching at Le Cordon Bleu in Ottawa, before moving to Grenada in 2017 to oversee the opening of Silversands, a 5-star hotel. Since September 2021, he has been a Culinary Arts instructor at Ecole Ducasse.