Patrick was born in France, raised and educated in Europe. He is native fluent in four languages, five if you count culinary as a separate language. Being from central Europe he is sensitive to all things ecological and organic. His orientation is definitely “Green”.

His palate for good food was developed at home where both his grandmother and mother Edith were artists in classical French cuisine. To hear his mother Edith reminisce about Patrick’s love and appreciation for good food is to take a trip back to a time when food was a daily celebration around a gathering of working family members. He started cooking at the age of four when he figured out he could bring a small footstool to the front of the stove and now being able to reach the pots would sometimes add a certain “je ne sais quoi?” to his families dishes, stirring away with glee and a smile.

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