A world-class chef who travelled around the world and built his reputation over the years in prestigious 5* hotels, Michelin star restaurants, and universities in 3 different continents & 12 different countries.
Chef Patrick Fournes is a passionate professional chef who manage, teach, develop, and mentor the next generations with a wide & fundamental knowledge of culinary experiences. All gained through 5* hotels & restaurants, also in the education sector in universities & campus experiences, as instructor, professor, lecturer teaching cuisine & pastry classes.
All paired with solid certification of Food Science, Nutrition & Dietetics, Health & Wellness approach, Weight Control Management, Dietary & Allergies, learnt in different universities in the America, Europe and Asia.
Career highlights
Executive chef: Shangri-La/ InterContinental/ Hilton/ Centara/ Amari/ Movenpick
Experiences: The Dorchester in London/ 2* Michelin in France & Switzerland/ Le
Cordon Bleu experiences: Thailand, Taiwan & South Korea just to mention a few
Education: Culinary school in France/ Harvard, Cornell, Michigan, Massachussets, Doane, Curtin, Arizona & Columbia universities in the USA/ Wageningen university in the Netherland/ University in Copenhagen, Denmark/ Gluten Free management in Australia/ Hilton university
Certifications: From general Management to Finance, Project Management, Communication, Leadership, Teamwork, Personal Development, Strategic Planning, and Faculty of Business Development/ Science of cooking/ Pre-Medicine (related to food)/ Education & Teaching/ Food & Medicine relationship/ Cooking with microbes/ Diabetes/ Human body & sport/ Health & wellness/ Weight loss management/ TEFL/
Nutrition sciences: macro nutrition, micro nutrition/ Human resources management
Chef Patrick Fournes brings a multitude of experiences not only as a cuisine chef, but as well as a pastry chef. He handled the biggest operation in Thailand at the BCC (Bangkok Convention Center) by catering for high volumes guests and events.