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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.
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 - (no longer available). I also write
a monthly column entitled 'Notes from the Road', for
international professional chefs on www.cheftalk.com
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.
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.
that time I have been actively involved in the design,
construction and opening operation of over fourteen
restaurants, hotels and food service facilities. Among
Crowne Plaza Hotel, Galleria, Houston, Texas (F&B
Gage Hotel, Big Bend National Park, Texas (GM/Exe.
Terlingua Cafe, Big Bend National Park, Texas (GM/Exe.
Harbor Hospital, Palos Verdes, California (Executive
Century Fox Studios, Hollywood, California (Exe. Chef)
Rock Resort, Capitol Reef National Park, Utah (Executive
Arrow Ranch Resort, Seeley Lake, Montana (GM/Exe.
Viking Lodge, Big Mountain, Montana (Executive Chef)
Bear Country Inn, Libby, Montana (GM/Exe. Chef)
Branch River Lodge, King Salmon, Alaska (Executive
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.
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.
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.
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.
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
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.