Biographies of professional and amateur chefs:

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In the twenty-eight years that I have been employed as a professional in the hospitality industry, I have held a variety of positions that have provided me with a broad understanding of the industry and vast experience in many areas.

During the past four years I have been employed seasonally as Chef on the luxury charter yacht M/V Explorer operating charter tours in S. E. Alaska. I have spent my Winter seasons working as a consulting Executive Chef for resorts in St. Thomas, USVI, Belize, Patagonia, Chile and Costa Rica. Additionally during this period I have been writing my cookbook, Adventures of an Itinerant Chef, available on-line - click here. I also write a monthly column entitled 'Notes from the Road', for international professional chefs on www.cheftalk.com

I began my career, after College, as an Apprentice Chef on the resort circuit primarily working seasonally in the Rocky Mountains / Florida-Eastern seaboard regions. I learned the culinary profession the “old-fashioned” way under European Chefs who required an apprentice to become proficient in each kitchen position before advancing. The majority of my training was in up-scale hotels and restaurants in resort areas.

In 1976 I was hired as the Executive Chef for Twentieth Century Fox Studios in Hollywood, California. This high-profile, high-volume, position greatly increased my knowledge of the industry and provided me with my first opportunity in restaurant construction and remodelling.

Since that time I have been actively involved in the design, construction and opening operation of over fourteen restaurants, hotels and food service facilities. Among those were:

• The Crowne Plaza Hotel, Galleria, Houston, Texas (F&B Director)
• The Gage Hotel, Big Bend National Park, Texas (GM/Exe. Chef)
• The Terlingua Cafe, Big Bend National Park, Texas (GM/Exe. Chef)
• Bay Harbor Hospital, Palos Verdes, California (Executive Chef)
• Twentieth Century Fox Studios, Hollywood, California (Exe. Chef)
• Rim Rock Resort, Capitol Reef National Park, Utah (Executive Chef)
• Double Arrow Ranch Resort, Seeley Lake, Montana (GM/Exe. Chef)
• The Viking Lodge, Big Mountain, Montana (Executive Chef)
• The Bear Country Inn, Libby, Montana (GM/Exe. Chef)
• The Branch River Lodge, King Salmon, Alaska (Executive Chef)

In addition to my experience in Food and Beverage Management I have also had extensive experience as a Resort and Hotel General Manager. In that capacity I have been responsible for daily operations, sales, marketing, tour development and P & L accountability.

Since 1983 I have been actively involved in eco-tourism. After completing Whitewater Rafting School I worked seasonally as a professional river guide in Texas, New Mexico, Colorado and Mexico. During the summer months I worked as an Executive Chef in an Alaskan Fishing Lodge. I also worked one winter season as a relief Chef for American Hawaii Cruise Lines.

In 1991 I was hired as Director of Marketing for Far Flung Adventures, the largest river rafting outfitter in Texas. In this position I was responsible for developing a series of package tours for the international and domestic markets. In addition to developing and conducting these tours I have also had extensive experience in marketing and public relations.

In my position as Nature Tour Manager for Texas Parks and Wildlife I was responsible for developing and implementing a sustainable nature tour business for that State agency in partnership with private tour providers utilizing TPWD resources and private property.

Throughout my years in the industry I have actively participated in community service organizations and in community development programs. In 1984, I wrote for, received and administered an Economic Opportunity Grant from the Private Industry Council of Montana to conduct a state-wide Food Server Training Program for the tourism industry.

My cooking background is as varied as my experience. I was trained in Classic French, Italian, Nouvelle and American Continental Cuisine. I am a recognized authority in Dutch Oven and outdoor cooking and have an in-depth knowledge of Southwestern Foods; Pacific Rim Cuisine and the cuisine of Mexico.

There is a lot more to know about Chef Patrick but for that, and to read of his adventures, you will need to visit his own website.

If you would like to visit ChefPatrick's website click here