Meet our chefs
Richard Frick

Born in Frankfurt, Germany, Sous Chef Richard Frick replicates a taste of home through contemporary classics like Pork Knuckle, Veal Wiener Schnitzel and Swabian Lentil Stew at Frieda German Restaurant.

He whips them up with nine years of cooking experience, beginning as a commi de cuisine at the InterContinental Hotel, Switzerland, before progressing to become a Chef de Partie at The St Regis Monarch Beach California, USA.

Further stints at the Seacloud II Vessel Cruise based out of Germany, Parkhotel Sonnenhof, Liechtenstein, and Spize Restaurant in Temasek Club, Singapore honed his expertise in German and Austrian cuisine before he arrived at The Capitol Kempinski Hotel Singapore to spearhead operations and menu creation at Frieda German Restaurant.