Director of Food and Beverage / Executive Assistant Manager
Since October 2014

Patrick rejoined Starwood hotels in October 2014 with his latest assignment at the W Taipei in Taiwan as Director of Food and Beverage/Executive Assistant Manager. Having spent the last fifteen years in Asia in Thailand, Hong Kong, China and South Korea, Patrick is especially happy to include Taipei, Taiwan to his bucket list of countries worked. His career spans over 25 years and four continents, stops included some of the iconic hotels and resorts in The Americas, Middle East and Asia. He treasures this traveling opportunity and the being able to live and experience these rich cultures with every move and like Patrick used to say “You want to understand their cuisine, learn to appreciate their culture and way of life”.

The W Taipei very recently opened its doors in this dynamic city and has already made its mark as an artistic icon right in the heart of the city's hottest area with exuberant nightlife, scintillating entertainment, fashion and other spectacular attractions nearby.

It offers 405 rooms and suites with a state-of-the-art entertainment service. Join the Chef at the kitchen table , check out the flavors and spices at at YEN’s and experience a thoroughly innovative Chinese cuisine. Don’t forget to drop by at WOOBAR, home to Taipei's IN CROWD. It be a pleasure to welcome you to Taipei.

Indigo Pearl Phuket
Luxury Resort and Villas a Design Hotel.

Phuket, Thailand
EAM / Resort Manager
Dec 2013 to Oct 2014
A jewel of luxury resort, the Indego Pearl is a striking, poetic reminder and a reflection of the rich tin history. The value of this "black gold" was so great that tin was considered a form of currency until as late as 1932. Indego Pearl is a tribute to this rich heritage.

Swissotel Nai Lert Park
a member of FRHI (Fairmont Raffles Hotels international)

Bangkok, Thailand
Director of Operations/EAM
September 2012 to December 2013
The Swissotel Nai Lert Park is an oasis in the bustling city of Bangkok. Designed by internationally renowned architect Calvin Tsao with its lush eight-acre tropical gardens pool area.

The Fairmont Dubai
a member of FRHI (Fairmont Raffles Hotels international)

Dubai, United Arab Emirates
Director of Culinary i/c of Food and Beverage
September 2009 to September 2012
He spent three years with this property that has carved its reputation as one of the flagships for the Fairmont group, and its first international property.

The Fairmont Beijing
a member of FRHI (Fairmont Raffles Hotels international)

Beijing, China
Executive Chef
January 2008 – September 2009
Patrick joined the pre-opening team of The Fairmont Beijing; a striking 25-story building with a premier downtown location near business and shopping areas as well as eminent landmarks including the Forbidden City.

Four Seasons Hotel Miami

Miami, United States
Executive Chef
March 2006– January 2008
Four Seasons Miami serves as an oasis in the heart of Miami’s business district. The HOTEL OFFERS luxurious guest rooms and suites with sweeping vistas of the city and bay.

The Sukhothai Bangkok

Bangkok, Thailand
Executive Chef
March 2005 – March 2006
The legendary Sukhotai Hotel portrays elegance and distinctive design that are of the highest international standards. All rooms and suites incorporate rich local Thai materials, impeccable detailing and LUXURIOUS BATHROOMS.

The Phoenician Resort and Spa
a member of Starwood Luxury Collection

Arizona, USA
Executive Chef
March 2003 – March 2005
Nestled at the base of Camelback Mountain in Scottsdale, Arizona, The Phoenician is a luxurious oasis that offers accommodations of uncommon beauty and style - as well as the most enticing array of amenities, recreation and pleasures.

InterContinental Hong Kong

Kowloon, Hong Kong
Executive Chef
February 2002 – March 2003
InterContinental Hong Kong is one of the city's most recognized premier hotels with an unmatched view of the Hong Kong skyline.

The Ritz-Carlton Seoul

Seoul, South Korea
Executive Chef
April 2000 – February 2002
The Ritz-Calton Seoul is strategically located in the thriving commercial and residential district of Kangnam just minutes away from many cultural and commercial spots.

The Ritz-Carlton Golf and Spa Resort Rose Hall

Rose Hall, Jamaica
Executive Chef
April 2000 – February 2002
Rose Hall, nestled in the island nation of Jamaica, is a 427-room AAA Five Diamond Ritz-Carlton offering a luxurious beachfront hideaway complete with an 18-hole championship golf course and full service Spa.

Sheraton Grande Laguna Beach
a member of Starwood Luxury Collection

PHUKET, Thailand
Executive Chef/ Food & Beverage Director
March 1997 – April 2000
Sheraton Grande Laguna Beach is a microcosm of Southeast Asia’s culture and natural attractions. The LUXURIOUS HOTEL offers plush accommodation, relaxation and recreational facilities.

Port de Plaisance Luxury Resort & Casino
a member of Starwood Luxury Collection

St. Maarten, Netherlands Antilles
Executive Chef
November 1993 – December 1994

The Fairmont Scottsdale Princess Hotel
a member of FRHI (Fairmont Raffles Hotels international)

Arizona, USA
Executive Sous Chef
November 1992 – November 1993
A member of the ‘Leading HOTELS of the World,’ The Fairmont Scottsdale Princess Hotel is ideally set against the backdrop of the picturesque McDowell Mountains. The AAA Five Diamond hotel features one of the best Spa’s in North America.

Walt Disney World Dolphin Resort
a member of Starwood Luxury Collection

Florida, USA
Executive Sous Chef
March 1990 – November 1992
Inspired by world-famous surroundings, The Walt DISNEY WORLD Dolphin Resort is a whimsical place full of entertainment and architecture typical of a Walt Disney World Resort.

C.E.C. (Certified Executive Chef)
Certification through A.C.F. since 1996

Member, E.W.M.C.S.
(Epicurean World Master Chef’s Society)

National Ice Carving Association
(3 courses with master ice carver)

C.C.F. (Carribean Chefs Foundation)
Chapter Leader New Orleans A.C.F. Board of Officers

Thai Chefs Association

Hong Kong Chefs Association

Culinary food competition judge Bangkok


ACF, American Culinary Federation FLA, Arizona, New Orleans

CCE, Caribbean American Culinary Federation

EWMCS, Epicurean World Master Chef Society

Hong Kong Chefs Association

NICA, National Ice Carving Association

Thai Chefs

WACS, World Association of Cooks

International Salon Culinaire Competition Judge

  Over 50 medals in culinary competitions, including individual, team, and hotel team, (gold, silver, bronze)
6 Gold, 5 Silver 7 Bronze -   Dubai Wacs, UAE
2 gold 6 silver 4 bronze (team) -   Dubai Wacs, UAE
6 silver 2 bronze (team) -   Dubai Wacs, UAE
Honor medal Culinary Judge -   Abu Dhabi, UAE
Judge for WACS -   Bangkok, Thailand
Gold and Presidents Award -   Bangkok, Thailand
Judge for WACS -    Bangkok, Thailand
Certified Executive Chef - 4th time ACF,   United States
Team: 4 Gold, 1Silver, 3 B1 & Black box Bronze
Team: Gold Hot - Las Vegas, USA

16 Gold, 21 silver, 7 bronze - Jamaica

18 Gold, 16 silver, 9 bronze - Jamaica
6 Gold, 5 Silver, 5 Bronze - Bangkok, Thailand
Team: 9 Gold, 12 Silver, 13 Bronze Presidents Award for Most Outstanding Hotel
Gold Hot Food - Bangkok, Thailand
Gold Medal Ice Carving - New Orleans, USA
Silver Medal New Orleans Food Cook Off - New Orleans, USA
Gold Medal Ice Carving - New Orleans, USA
1st Place Hot Food Presented Cold - New Orleans, USA
Gold Medal Ice Carving - New Orleans, USA
Best Chef Saint Martin - Saint Martin, West Indies
Gold Medal Ice Carving/Showpiece - Saint Martin, West Indies
Silver Medal Dessert - Saint Martin, West Indies
Gold Medal Cold Starter - Saint Martin, West Indies
Silver Medal Hot Food Presented Cold - Bahamas
Silver Medal Ice Carving Sr. - Orlando, USA
Gold Medal Ice Carving Jr. - Orlando, USA
Bronze Medal Ice Carving Jr. - Orlando, USA
Gold Medal Hot Food Presented Cold - Orlando, USA
Silver Medal Garde Manger - Orlando, USA