Executive chef Patrick
Leonard, born in Belfast. Vast majority of working life was spent in London
Starting out in the
Savoy Hotel, and then on to opening a Michelin Restaurant with the Executive
Chef of the Savoy Anton Edelmann. My influences from Anton are extremely classical and focused on the styles
and techniques that are only found in kitchens from the era of the godfather of
19th- 20th century cooking Escoffier. With my first major
role in London I was responsible for the
overseeing of over 30
kitchens .
From there I moved to
Claridges Hotel with a kitchen team of 60 chefs. This was a real experience
seeing the world’s leading powers and celebrities dine.
My passion is finding
the finest ingredients, respecting and looking after them, educating my chefs
in the care of food, and most of all the enjoyment that others have consuming
it.