CHEF PATRICE BIOGRAPHY…
Born in FRANCE
1987 The Chef had his HONOR DIPLOMA in Culinary
1988 Studied Culinary in Pastry in one of the best Culinary School in France
*THE GASTON LENOTRE SCHOOL,TAILLEVANT, FAUCHON, RITZ.
1988-1991 The Chef had his Proffesional Diploma in Culinary
1984- 1987 He became more deep on culinary by studying at GRAND HOTEL de SOLESMES of Gourmet Food in France.
Few years after he became an EXECUTIVE Chef in Le Montavie Golf International France
Executive Chef in LE BERLIOZ France and was given a RATED A (highest rate for a chef) in the GAULT et MILIAU (the best food guide magazine in France)
Executive Chef on one of the best private Cruise ship in the world which is own by PIERRE CARDIN,where he handles the “MAXIMS des MERS “a patterned luxurious restaurant to MAXIM’S of PARIS.
Executive Chef in a Private Cruise ship in Czarina Cruise in Moscow Russia..
Consultant in one of the best Luxury Cruise ship in Europe the “Costa Paquet”.
Executive Pastry Chef in Hotel Hyatt Regency In Houston Texas
After few Years he went to Lebanon to see more challenges there he achieved the fallowing:
He became the famous French Chef in Lebanon for being the executive Chefs of:
*Bamboo Bay Restaurant
*Noddle and Pravda
* He was choosen by “SAVEUR ” (known as the best Food Magazine in Lebanon) as a chef to provide food recipe for its reader
After several Years he went to the MIDDLE EAST and created never before seen concept in Hospitality Buss. There he created:
• JAVA LOUNGE
• LORD CAFÉ
• SENSES RESTAURANT
• Theatro Lounge.
And finally in Philippine from 2010 open
Riviera Catering by chef Patrice,
And now TAURO pintxos tapas wine-bar