About Patrick
My love for food goes back to my childhood in Pau, a charming and historic city near the Pyrenees in southwest France. My grandparents, and later my parents, owned a traditional French brasserie, Le Champagne, and I spent much of my time immersed in the rhythms of the kitchen and dining room.
I was especially inspired by my grandfather, who had a natural ease in the kitchen. I loved watching him cook—his precision, his passion, and the way he brought people together through food. By seven, I knew I wanted to be a chef.
I trained at the renowned École Hôtelière in Bordeaux, specializing in classical French cuisine and graduating with honors. During those formative years, I discovered not only the technical skills of the craft but also the deeper meaning of hospitality—the passion, generosity, and creativity that a great chef shares with every guest. Food became more than a skill; it became my way of expressing myself.
My grandfather and his team.
Le Champagne Restaurant
Pau, France
Eager to expand my horizons, I explored diverse culinary traditions across Europe and the Caribbean before making my way to the United States. My first role in the U.S. was as Executive Chef at the Kennedy Supplee Mansion in Valley Forge, PA, where I refined my ability to merge classical techniques with bold, contemporary flavors.
Throughout my career, I have embraced every facet of the culinary world—as an Executive Chef, an entrepreneur, a culinary consultant for luxury hotels, and a Corporate Chef in Jamaica for a prestigious hotel chain. My work has earned accolades for innovation and excellence, but at its heart, my philosophy has remained unchanged.
Great food is about more than ingredients and technique. It’s about passion, creativity, and the joy of bringing people together. Whether crafting an elegant multi-course dinner or curating an unforgettable private dining experience, my goal is always the same—to create something extraordinary and to share my love of food with others.
