 |
 |
 |
 |
 |
With awe-inspiring
talent and dedication to his profession, the
current Executive Chef of Louisiana Purchase can offer dishes and
menus with creative influence from numerous global locales and
experiences.
 As a
young student in his native region of Auvergne, in Southern Central
France, Patrick served his terms as both a deluxe caterer (traiteur)
and a skilled Pastry Chef. His education brought several aspects of
the hospitality industry into his view. Banquet situations, elegant
parties, individual events, and specialized dessert, chocolate and
pastry production in a fast-paced, evolving culinary world led him
to the upscale, luxury class hotels and restaurants of London.
Working under the internationally known chef Bruno Loubet at
Brasserie Odeon was a suitable launching point for Patrick's
enthusiasm and natural skill. From Odeon he migrated to the hotel
industry and its astringent levels of quality and service.
Voluminous buildings with multiple on-site restaurants that cater to
the full satisfaction of each guest and every capacity of his/her
taste. Chef Maisonhaute loved the upbeat, quick pace of the hotel
industry.
|
His ability to please guests and motivate co-workers quickly earned
him a promotion to Demi Chef de Partie at the Mandarin Oriental,
also in London. Warmer climates and exciting, new challenges awaited
his arrival at the Four Seasons Resort in Palm Beach, Florida.
Operating initially as a pantry chef, responsible for all pastry
production, Patrick garnered experience with other realms of the
culinary world by servicing hotel banquets and working in the hot
side of kitchen production. With three restaurants and massive
kitchens, Chef Maisonhaute rapidly gained confidence outside of the
familiar, but toilsome, pastry and chocolate endeavors that led him
to this industry. His ability to serve incredible numbers of guests,
while still maintaining composure, accuracy and presentation placed
him in the sights of his Four Seasons superiors as an excellent
candidate for continued promotion.
Working with the Four Seasons Resort has many privileges. Not only
the obvious reputation for and association with excellence in dining
and service, but the arenas of natural beauty that this corporation
has chosen for their excellence to take place. Chef Maisonhaute next
saw the hedonistic sun and warm waters surrounding his cuisine in
Nevis, West Indies. Exclusive guests flocked to this island resort
for pampering and privacy. Remotely located in the Caribbean Sea,
near St. Kitts island and British Anguilla, Nevis afforded many
innovative culinary climates, with direct influence from the Pacific
Rim, as well as the Caribbean. Tropical and lush, the Four Seasons
Resort Nevis proved to be full of opportunities for career growth;
with many troupes of chefs, many levels of restaurant service, and
many special interests to fulfill inside their kitchens.
Patrick worked with nightly changing menus, training, supervising,
serving as an administrator in the absence of the sous chef,
preparing private meals for villa guests, banquets, as well as
performing cooking demonstrations for his co-workers and excited
onlookers from time to time. He acted as a multi-tasking chef
for the resort; often operating more than one kitchen and several
functions before the day's end. Again, the idea of high
volumes of service at an astounding level of accuracy and
presentation made itself obvious in his work.
In 2002, Patrick left the Four Seasons Resort in Nevis to return to
the United States as a executive chef.
He continues to strive for excitement, accuracy, and charm in his
dishes. With an upbeat, positive nature and a dedication to
cleanliness and organization, Patrick motivates and encourages all
who work with him. We are fortunate to experience this genre
of cuisine and professionalism in the serene settings of the North
Carolina Mountains. Welcome Patrick Maisonhaute!
Browse our website for sample menus, wine lists and more about
us...and we invite you to dine with us soon. For reservations
call 828.898.5656 or 828.963.5087.
Hours:
Open 5:30 Tuesday – Saturday| Closed Thanksgiving Day|
Closed December 19 – 25 |
|
