Patrick apprenticed and worked in numerous hotels and restaurants near his hometown Lyon, the gastronomic capital of France. After receiving his Bachelor’s degree from the prestigious Lycee Hotelier of Thonon-les-Bains, near Geneva, Patrick, not yet 21, became the Executive Chef of the French Embassy in New York.
In 1989, he started working at New York’s French Culinary Institute as a Chef- Instructor. Two years later, he became the Executive Chef of the Institute and one year later was named Director of the school.
After obtaining his second Bachelor’s degree from New York Sate University, he moved to Connecticut to open an award-winning restaurant called "Le Petit Café".
Since 1997, Patrick has been the Chair of the Department of Gastronomy and Food Studies at UNH, a pioneering and unique program he created, which focuses on the study of arts and sciences, through the thematic lens of food and cooking. He has consulted for Brigade and extensively in the restaurant industry throughout the US. He currently serves as Training and Public Relations Manager of Brigade Europe.