Son and grandson of starry restaurateurs, he makes his arms during his holidays in the family restaurant. After a short training he continues to train in several establishments including Georges Blanc.
He then worked in Switzerland and with Bernard Ravet, starred Chef before joining one of the most important French Institutions since 1999 and obtained the Bocuse d'Or in 2007. He choosed the transmission by integrating the faculty of the school Ferrandi in 2011, in parallel to his duties. In 2015 he became Meilleur Ouvrier de France.
Only four Chefs are MOF and Bocuse d'Or in the world, Fabrice is one of them.