i. Biography
The Path
Fine-dining discipline is built through repetition: prep lists, sauces held in balance, service timing, and detail kept under pressure. At Latour in Noordwijk, The Netherlands, Kenny Friederichs worked as Sous Chef in that register. The role put him close to the full mechanism of service, where structure and restraint were not style notes but working conditions. Continuity now sits beside authorship in his current work. Since 2024, Kenny has been Junior Chef of Latour, returning to a kitchen tied to his formation, while also serving as chef of La Table d'Edgar. The two roles connect a Noordwijk fine-dining background with a Saint-Brieuc address carrying its own coastal identity. Read together, they show a cook applying inherited discipline while developing a more personal frame. “Give it a nice taste. And it's very uh very funny uh to put some pepper on a dessert of course.” Kenny has said.
The Current Work
Modern Cuisine at La Table d'Edgar begins with classical technique, then makes room for local ingredients and seasonal framing. In Kenny Friederichs’s hands, technique is not treated as display, and seasonality is not left without structure. The work sits at the meeting point: classical grounding used to organize a more flexible coastal cuisine. Technique supplies the order of the plate: preparation, texture control, and balance. Local ingredients and seasonal framing set the timing. That combination gives the cooking its working vocabulary, shaped by place while remaining tied to the fundamentals developed earlier in his career. The current profile links Saint-Brieuc and the Dutch coast through contemporary cooking, coastal ingredients, local vegetables, and careful texture. The through-line is clear enough for another cook to read: coast as context, season as cue, classical grounding as the frame. His present work extends that foundation rather than breaking from it.
Credentials
Kenny Friederichs has received MICHELIN Guide: Michelin Plate for La Table d'Edgar (2024). Formal recognition for La Table d'Edgar includes Michelin Plate for La Table d'Edgar (2025) and Michelin Plate for La Table d'Edgar (2024). Those acknowledgments place Kenny Friederichs’s current kitchen within the contemporary dining register while pointing to consistency across the work: fine-dining discipline, Modern Cuisine, coastal ingredients, local vegetables, seasonal framing, and careful texture.
Profile updated July 2026
FAQ
Asked of Kenny
What is Kenny Friederichs's current role?
Kenny Friederichs is chef at La Table d'Edgar — Modern Cuisine.
Where did Kenny Friederichs work before?
Earlier in their career, Kenny Friederichs worked at Latour.
What recognition has Kenny Friederichs received?
Michelin Plate for La Table d'Edgar (2025).
