With over 20 years of food and beverage experience, Patrick has held key roles with leading hotels and brands amongst diverse operating models. Patrick received formal culinary training at the world-renowned, Le Cordon Bleu in Paris, France. He then attained his BS in Hospitality Administration from the University of Nevada, Las Vegas. Since then, Patrick has furthered his education with Cornell University’s School of Hotel Administration focusing on Hospitality Finance and Marketing. While in Las Vegas, Patrick opened the Paris Hotel & Casino as well as worked with MGM Resorts International and Caesar’s Entertainment. Patrick then went on to collaborate with such brands as Thompson, Hilton, and InterContinental to include the iconic Hollywood Roosevelt and InterContinental North American flagship, the historic Willard in Washington, DC. Recently Patrick held the role of Corporate Director of Food and Beverage for the New York-based luxury brand, Loews Hotels. Patrick was responsible for the overall strategy, financial performance, operating efficiencies, capital projects, and concept development.
Patrick maintains active credentials with the American Hotel & Restaurant Association (CFBE) and the National Restaurant Association (FMP).