Born in Haute Savoie, Switzerland, Patrick has a total of 19 credible years of cooking experience to his name. Patrick began his apprenticeship at a tender age of 15 at Restaurant Le Neptune in Geneva under the tutelage of 2-star Michelin Chef Gille Dupont. Three and a half years later, he won the award of the Best Apprentice in Switzerland and came in fourth in the same category in whole of Europe.
 
Feeling the need to improve his English, he spent 2 years at a 5-star Hotel Intercontinental at Hyde Park, London, where he worked in a French restaurant Le Soufflé under 2-star Michelin Chef Peter Kromberg.
 
He later picked up a few pointers from working at Michelin-Star restaurants like Le Neptune in Geneva, La Rive in Amsterdam; and most notably, the 3-Star Troisgros in Roanne in southern France by the banks of the Loire River, some 90 km from Lyon in the heart of culinary France.
 
He then moved to Australia to work before coming to Singapore where he was employed by Au Petit Salut. He stayed in Au Petit Salut heading the kitchen for two years. Curious to discover more of Asia, Patrick accepted an offer in Hong Kong as soon as his contract expired, and he worked at Café des Artistes Hong Kong for two years before returning to Au Petit Salut again as Executive Chef in 2005.