Patrice Martineau
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Профиль шеф-повара Patrice Martineau

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El Encanto by Orient-Express

Santa Barbara, CA

Executive Chef

Кухня: French

Настрой: Californian coastal cuisine

Цена: менее $100

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Patrice Martineau

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Santa Barbara CA, CA (США)
Участник с 20 мая 2009
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Обо мне

I come from Troyes; the heart of the Champagne region, an area well known for its food and wine.

There were seven children in my family (I was the youngest as well as a twin) and preparing meals was definitely a hand's on group activity. This included Sunday visits to the local farm for fresh milk and cheese, choosing live chickens and rabbits to be killed and consumed in the week to come, planting and taking care of the family vegetable and herb garden, not to mention foraging in the woods for mushrooms, snails and berries for home made jam. My mother's cooking style is pure "cuisine grandmère" so I learned the foundations of French cuisine at a very early age.

None the less, I was interested in pastry long before I was interested in cooking professionally. Pascal Caffet, the world pastry champion for 1995 and Meilleur Ouvrier de France, kindly allowed me to spend a few afternoons in his kitchen watching and learning. When you are 14 or 15, you like anything sweet, so my original interest in pastry was actually self interest! I basically started out as a "gourmand" but, as my curiosity about food developed, I aspired to become a "gourmet" and became fascinated by cooking in general and passionate about classic French gastronomic cuisine in particular.

I decided to go to cooking school and apprenticed in several restaurants in Troyes. I then worked with a number of fine chefs in France before deciding that an international experience was the next logical step to furthering my career. In August of 2003 I became the Chef de Cuisine at DANIEL; a position I occupied until my move to the Savoy. Two years at the Savoy as Executive Chef lead to the Peninsula Tokyo where I became the opening chef of their gastronomic restaurant, Peter.

I believe in the tenets of straightforward French classic cookery, flawlessly executed using only the freshest, highest quality of seasonal ingredients.

Кулинарное влияние

I am heavily influenced by the different cities, people, and food culture I have experienced.

I worked with Christophe Cussac who was the Chef de Cuisine at the Abbaye de Saint Michel, a two Michelin Star Relais and Chateau. This was my first experience in a "temple to cooking" (as opposed to simply a restaurant) and I credit Chef Cussac with teaching me the essentials of gastronomic cuisine, through rigorous training, while instilling in me the discipline necessary to achieve the highest levels of culinary competence.

Jean Michel Lorain is the Chef / Owner of La Côte Saint Jacques, a three Michelin Star Relais and Chateau property where I spent two years prior to coming to the United States. Chef Lorain's support and encouragement were instrumental to my decision to meet the challenge of moving to New York City.

My start at DANIEL coincided with its 1999 opening at its 65th Street location. At one point I was involved in food styling the dishes to be photographed for Daniel's Dish, Daniel's monthly column in Elle Magazine. Daniel also often chose me to accompany him to special culinary events outside of New York City.

Награды, почести и соообщества

First prize winner
     - "Best apprentice in Champagne 1993"
Television programs
     - 2009 - BBC: Celebrity Masterchef: Guest Judge on panel for finals tastings
     - 2007 - BBC: Masterchef: Guest Chef. Presented challenge to the final 3 contestants
     - 2006 - BBC: Program on Edwardian Dining with Gilles Coren

Профессиональный опыт

El Encanto by Orient-Express

Executive Chef
2012 - наст. вр.
Santa Barbara, CA

Кухня: French
Настрой: Californian coastal cuisine
Цена: менее $100

Peter Restaurant at The Peninsula (меню)

Chef de Cuisine
2007 - 2012
24F 1-8-1 Yurakucho, Tôkyô, Япония

Кухня: French
Настрой: Avant-garde Design
Цена: более $100

The Savoy

Executive Chef
2005 - 2007
London

Кухня: French
Настрой: Iconic luxury
Цена: более $100

Daniel

Chef de Cuisine
2003 - 2005
New York City

Кухня: French
Настрой: Elegant and Vibrant
Цена: более $100

Daniel

Sous Chef
1999 - 2003
New York City

Кухня: French
Настрой: Elegant and Vibrant
Цена: более $100

La Côte Saint Jacques

Chef de Partie
1997 - 1999
Burgundy , France

Кухня: French
Настрой: 3 Michelin Stars
Цена: более $100

Abbaye de Saint Michel

Chef de Partie
1996 - 1997
Burgundy , France

Кухня: French
Настрой: 2 Michelin Stars
Цена: более $100

Le Parc des Eaux Vives

Demi Chef de Partie
1996 - 1996
Geneva, Switzerland

Кухня: French
Настрой: 1 Michelin Star
Цена: более $100

Le Valentino

Chef de Partie
1994 - 1996
Champagne, France

Кухня: French
Цена: менее $100

Le Pan de Bois

Commis Cook
1993 - 1993
Campagne, France

Кухня: French
Цена: менее $50

Chateaubriand

Apprentice Cook
1991 - 1993
Champagne, France

Кухня: French
Цена: менее $50

Образование

Chambre des Metiers de L'aube

Brevet de Maitrise de Cuisine, 1994 - 1996

Equivalent to a graduate degree in the culinary arts; graduated with top honors

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Elaine

20 апреля 2011

Hi, and WELCOME ABOARD!!
Hope you enjoy yourself here. There are many great people to meet and share with.
Elaine :)

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Hi, and WELCOME ABOARD!! Hope you enjoy yourself here. There are many great people to meet and share with. Elaine :)
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Joao Franco

13 мая 2010

I Chef, I do not know if you still remember me but let me just tell you you were great inspiration in my carrer even if only for the few months we work at the savoy. My name is Franco I was Junior Sous and was responsible for the P.M. shift.
Just a few words to say I will always remeber you as one of the best chefs I worked for. All the best for you and your Family.

или Отмена

I Chef, I do not know if you still remember me but let me just tell you you were great inspiration in my carrer even if only for the few months we work at the savoy. My name is Franco I was Junior Sous and was responsible for the P.M. shift. Just a few words to say I will always remeber you as one of the best chefs I worked for. All the best for you and your Family.
или Отмена