Follow him
Hi, and WELCOME ABOARD!!
Hope you enjoy yourself here. There are many great people to meet and share with.
Elaine :)
Japan Chef
Patrice Martineau Chef Profile
Currently cooking at
Peter Restaurant at The Peninsula
24F 1-8-1 Yurakucho, Tôkyô
Chef de Cuisine
Food: French
Vibe: Avant-garde Design
Price: $100 plus
 Patrice Martineau B/W |
 Patrice Martineau in Peter on 24F of Peninsula Tokyo |
 Patrice Martineau in Kitchen |
 Patrice Martineau |
 |
 |
Who can read can cook!
Yurakucho, Tôkyô (Japan)
Joined May 20, 2009
Professional Chef
Active Chef, 173 CookEatShare points
CookEatShare Points
Profile - 17
Recipes - 36
Photos - 64
Reviews - 0
Comments - 6
Invites - 0
Friends - 51
Groups - 0
Themes - 0
Total - 173
http://gallery.me.com/wereallhere/100115
Professional Experience
Peter Restaurant at The Peninsula (menu)
Chef de Cuisine
2007 - present 24F 1-8-1 Yurakucho, Tôkyô, Japan
Food: French
Vibe: Avant-garde Design Price: $100 plus |
|
The Savoy
Executive Chef
2005 - 2007 London
Food: French
Vibe: Iconic luxury Price: $100 plus |
|
Daniel
Chef de Cuisine
2003 - 2005 New York City
Food: French
Vibe: Elegant and Vibrant Price: $100 plus |
|
Daniel
Sous Chef
1999 - 2003 New York City
Food: French
Vibe: Elegant and Vibrant Price: $100 plus |
|
La Côte Saint Jacques
Chef de Partie
1997 - 1999 Burgundy , France
Food: French
Vibe: 3 Michelin Stars Price: $100 plus |
|
Abbaye de Saint Michel
Chef de Partie
1996 - 1997 Burgundy , France
Food: French
Vibe: 2 Michelin Stars Price: $100 plus |
|
Le Parc des Eaux Vives
Demi Chef de Partie
1996 - 1996 Geneva, Switzerland
Food: French
Vibe: 1 Michelin Star Price: $100 plus |
|
Le Valentino
Chef de Partie
1994 - 1996 Champagne, France
Food: French
Price: $100 or less |
|
Le Pan de Bois
Commis Cook
1993 - 1993 Campagne, France
Food: French
Price: $50 or less |
|
Chateaubriand
Apprentice Cook
1991 - 1993 Champagne, France
Food: French
Price: $50 or less |
Recommendations
Favorite Cookbooks
- Le grand Livre de la cuisine 1929 (Prosper Montagne and Salles)
- I always enjoy very much making those old classic French recipes !
Chefs I recommend
- Daniel Boulud (New York City)
- The chef I worked for 6 years and kept a wonderful culinary and passion sharing experience!
Restaurants I Recommend
-
Aronia de Takasawa
(2F 3-5-2 Akasaka)
- http://aroniadetakazawa.com/
Comments
April 20, 2011
May 13, 2010I Chef, I do not know if you still remember me but let me just tell you you were great inspiration in my carrer even if only for the few months we work at the savoy. My name is Franco I was Junior Sous and was responsible for the P.M. shift.
Just a few words to say I will always remeber you as one of the best chefs I worked for. All the best for you and your Family.
