Born in Germany & raised in the South of France, I Patrick grew up in a 600 yr. old farmhouse with livestock and a farm to table approach to the culinary arts. After college at age 18, he studied Hotel Management in Montreux Switzerland with a focus on Food & Beverage as well as the culinary arts. After graduating, he spent the next 8 yrs. apprenticing and interning in some of Switzerland’s finest, 1 to 3 Star Michelin restaurants. His training had a strong emphasis on preparing traditional European cuisine.
After Patrick’s European studies he spent 3 ½ yrs. in Australia as the Executive Chef in a French restaurant called Le Classic and subsequently as Executive Chef of a Belgian Beer café in Brisbane. After coming to the U.S. he took an Executive Chef position in South Beach Miami at a restaurant called Baoly specializing in Mediterranean cuisine. After his time in Miami, he opened his own restaurant in Hollywood FL, called Sage, specializing in French cuisine.