Acclaimed Swiss chef whose nouvelle cuisine-inspired, self-named restaurant received three Michelin stars. He overran the family members business–a bistro–when his dad passed away unexpectedly. He continued to open up his own cafe in Crissier, Switzerland, in 1971. He released his cookbook, The Food of Fredy Girardet, in 1984. He was raised in Lausanne, Switzerland. He and Joel Robuchon became culinary contemporaries.