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Chef Patrick Quillec
Awarded “one of best Chef in the United State”
Best Restaurant in Charlotte NC for six years at Chez Daniel. 5 Stars
Features in Mel & Sheryl London cookbook (The Herb & Spice Cookbook)
First prize winner in OceanSpray Cranberry After Dark Competition in Chicago
Best Chef of the South, Atlanta Journal
Best New restaurant in KC, Bistro 1301, Omni Hotel
Accolades from Food and Wine Magazine’s Dana Cowan, Cassis
Spaces Magazine 4 Star review, Hannah Bistro
Voted best new Kansas City restaurant, The Pitch Magazine
Award of Unique Distinction 2007, Wine Enthusiasts Magazine
USA Today and Mid West Airlines in flight magazine
Featured in “What’s Hot In Kansas City”, Nation’s Restaurant News
http://www.youtube.com/watch?v=1vrX6KkLrLo
Late News:
"Patrick Quillec, the soft-spoken and talented chef who has been at the French Garden Restaurant & Bistro since last year, is no longer at the Sebastopol eatery. His departure comes on the heels of ongoing praise for Quillec’s successful efforts to help owners Dan Smith and Joan Marler realize their vision of a cuisine based on their extensive organic farm and orchard. In mid-July, Jeff Cox reviewed the restaurant, awarding three stars for food and overall, and concludes the column by saying “Chef Patrick Quillec is what French Garden has been waiting for.” You can read Jeff’s review here.
Sebastopol,Sonoma CA 95472 |
913-638-7231 pquillec7@gmail.com |
Patrick Quillec
Objective |
To work with a company that is dedicated to their food and beverage department and the growth and development of its staff. With over 25 years culinary experience and management skills as an accomplished Chef, continue to utilize my experience in a dynamic award winning establishment. Focus on innovative high quality cuisine, budget, cost control and customer service. Will relocate. |
Skills
Language
Professional Experience |
Efficiently Directed Operations Of 5 Diamond & 5 Star Award Winning High and small volume establishments. Seasonal Cuisine with Local Farm and Sustainable Products. Highly Publicized Chef. Strategic & operational skills, concept development, consulting, troubleshooting, systems, performance standards. Entrepreneur management style, business driven, innovative with passion for excellence. Effective problem-solver. Think out of the Box. French, English, Spanish and two years of German.
The French Garden Brasserie Sebastopol, Sonoma, California
Farm to Table Brasserie. French Garden Restaurant offers Farm-to-Table, French-inspired Sonoma County Regional Cuisine featuring daily harvested produce from our 30 acre certified organic farm. Our menus, expertly prepared by Executive Chef Patrick Quillec, are designed around the seasonal bounty of Sonoma County. Our wine list features some of the finest northern California wines. Menu Changes weekly. 175 seats.
Starwood Hotels San Juan , Puerto Rico Opening of The Sheraton Convention Center and Casino . Responsible for all aspects of culinary operation for start up. Creation and implementation of systems and policies. R&D of menu and recipe development . Select, train, supervise, develop, discipline, and counsel associates with policies, and procedures. Manage multiple restaurant outlets and large banquet operations. Hexagone (French Brasserie) San Diego , CA Assumes all responsibilities of the Restaurant Chef. Trained Sous Chef to assume Restaurant Chef position. 125 seats. The Red Lion Inn 1704 Cohasset, MA Open a new Euro-Brasserie in the Inn. 110 seats Restaurant. 350 seats Banquet Hall
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KC Concept, LLC. (Hannah Bistro Café, Café Provence & Cassis) Kansas City Part of the opening team for new high end bistros in Kansas City Chef de cuisine/Owner for The Signature Brasserie restaurant “Hannah Bistro” during the opening period. 75 seats and 150 seats. Plan, design, implement, and control all aspects of culinary operations. Create carte and theme menu, wine dinners, cooking classes (seasonal update). Open and operated Acclaimed Café Provence, Still open in Prairie Village, best French restaurant in Kansas. www.cafeprovence.net Manage kitchens chefs and FOB managers and give them appropriate training. Award winning restaurants 5 Stars. Cooking show on television for the promotion of the restaurant.
Omni Hotel Kansas City , MO
Private Club Associates, PCA The Windsor Hotel, Americus, Georgia Boutique Hotel Clientele: President Carter, Ambassadors, Ministers and Habitat for Humanity International dignitaries. 75 seats, 7500sqft meeting space Chef of the South, the Atlanta Journal, 1997. The Chattahoochee River Club , Columbus, Georgia Opened, trained and staffed the new build river club. Supervised with kitchen design and purchasing of equipments. Part of the opening team for PCA corporate management of over 15 City and Country Clubs. Developed a training manual and program for multi units Chefs and F&B’s manager. Ensure excellent food quality and presentation, recruiting, hiring, training and development of all staff. Upkeep the Restaurant menus, change seasonally, daily meetings with staff. Chef Instructor, Banquet 1989 – 1990 New England Culinary Institute, the Inn at Essex, Burlington , Vermont 92 five-diamond guest rooms . 28 luxurious suites Students learn in 13 production kitchens that include restaurants, bakeries, banquets, garde manger, and corporate dining rooms. We have more than 500 full-time students; Chef Instructor is responsible for the educational training and evaluation of students, maintaining food quality and sanitation standards, controlling food cost
The Normandie Hotel San Juan, Puerto Rico
Chez Daniel French Restaurant Charlotte , North Carolina “It was here where Patrick truly came into his own and began exercising his culinary creativity. With his own garden out back, he grew vegetables and herbs, made his charcuterie from scratch, he baked his own bread, made his own cheeses and even made the restaurant’s butter. His fresh and delicate creations were often compared in the press to the style of Freddie Girardet. 55seats. Awarded “one of best Chef in United state”, 1986 Chef de Cuisine 1980 – 1981 Café Europa, French Brasserie Miami, Florida |
Education
Honors, Awards, Accolades
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Chef de Partie (pastry chef) 1978 – 1980 The French Connection Miami , Florida Patrick learned the labors of preparation and importance of classical technique, under the master eye of Chef Patrick Truard of “Chez Drouant” in Paris and Master Pastry Chef Patrice Caillac of “La Tour D’Argent” in Paris, 3 Michelin stars. 110 seats Apprenti cuisiner/commis/ chef de partie 1975 – 1978 Le Rallye, Brasserie, Brest, France. 375 seats la crêperie restaurant, Crozon, France. 75 seats
Lycée de La Croix Rouge, Centre de Formations, 1978 B.T.S. SYSTEMES ELECTRONIQUES , (Brest, Finistère) France
Awarded “one of best Chef in the United State”. Best Restaurant in Charlotte NC for six years at Chez Daniel. 5 Stars. Features in Mel & Sheryl London cookbook (The Herb & Spice Cookbook). First prize winner in OceanSpray Cranberry After Dark Competition in Chicago. Best Chef of the South, Atlanta Journal. Best New restaurant in KC, Bistro 1301, Omni Hotel. |