Chef Patrice St Yves
Chef At Home In Brent
Get to know me better
I strive to go beyond the box, my craft is 'cuisine energy', an the antithesis of cooking to impress rich and pretentious, it's a 'Cuisine of culture'
Born in Paris into a family of restaurateurs, at 13 years old I embarked on my culinary journey as an apprentice chef in the elite Michelin-starred kitchen of “Chez Toutoune”.
My passion for culinary arts led me to Alain Ducasse at the Plaza Athenee and The Dodin Bouffant of Chef Jacque Maniere in Paris, where I furthered my culinary ambition. Seeking to broaden my horizons, I joined The Cliveden House and The Bibendum of Claude Bosi and Sir Terence Conran in London, UK, where I rapidly advanced from Head Chef to consultant chef.
I have had the privilege of creating menus for world-renowned restaurants in France, Belgium, San Sebastian, Spain, New York, and eventually, London.
However, the most enriching experience of my career was the opportunity to work alongside my Mentor, Michelin-starred chef Pascal Niau M.O.F. “Meilleur Ouvrier de France” (“Best Craftsman of France”) and Member of the French Academy Culinary, in London at The International Taste Institute in Bruxelles. I'm today leading the culinary direction of Le Gobble Ltd in the UK,
More about me
For me, cooking is...
My job is to know precisely what you will want before you do and have it ready on a beautiful platter the moment you realize you want it.
I learned to cook at...
at 13 years old I embarked on my culinary journey as an apprentice chef in the elite Michelin-starred kitchen of “Chez Toutoune” Paris France
A cooking secret...
My appeal consists in marrying natural products with one another, of finding simple harmonies and enhancing the flavor of each ingredient.
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