Chef Freddie Famble III, CEC
Here at
F &F
We bring the Chef Table to your table.
Born and raised in Abilene, Texas, my culinary journey began with a deep respect for craft, discipline, and flavor. I went on to graduate from the Culinary Institute of America, where my passion for refined technique and creative expression truly took shape. That foundation opened the door to extraordinary opportunities, including cooking in the Michelin-starred restaurant Oceana in New York City — an experience that sharpened my appreciation for
precision, excellence, and elevated dining.
From there, I was fortunate to further my career in some of the finest country clubs across the nation, working in kitchens that demanded both consistency and innovation at the highest level. Along the way, I had the privilege of studying under Certified Master Chefs and former members of the U.S. Culinary Olympic Team, while also competing in professional culinary competitions that challenged and refined my skills.
I later spent several years working as a butcher, an experience that deepened my respect for whole-animal utilization and the timeless, hands-on techniques that form the backbone of true culinary craftsmanship. This period shaped my approach to food — honoring tradition while elevating it through thoughtful execution.
Having trained in remarkable kitchens alongside even more remarkable chefs, my goal is simple: to bring the chef’s table experience directly to you. Every event is thoughtfully customized, blending refined technique, inspired flavors, and personal attention to create an experience tailored entirely to your vision.
