Child of the Southwest of France and grandson of a restaurant owner, Patrick Vella studies the Arts of the Mouth, of the Table and of the Service at the Lycée Hôtelier of Marseille, where he makes every effort to learn the art of cooking, participates in contests and works in the universe of events.
Then he joins Luxury Hotels in Chicago followed by Sun Valley in the USA for almost three years, where he will work regularly with personalities as Private Chef and Maître D'.
Back to Marseille, he joins briefly the kitchens of the restaurant Charles Livon with Christian Ernst then those of Sofitel Palm Beach with Thierry Baillot, before settling down on French Riviera where he will meet in Cannes a Sushi Master, Oliver Hasenbalg, who will teach him during months this traditional Japanese Art.
Afterwards, Patrick integrates for more than four years the luxurious Four Seasons Provence at Terre Blanche near Fayence (Var), but on the other side of the pass ; to perfect his experience in service and management with several Meilleurs Ouvriers de France, such as the Star Chef Philippe Jourdain or Thierry Demolliens, Manager of the Gourmet Restaurant.
Nonetheless does he leave the stoves as, meanwhile, he leads a culinary blog and wins some cooking contests !
Eventually, he will leave again his Provençal region towards Catalonia in Spain, for the opening of the Luxury Hotel Mandarin Oriental Barcelona where he will be in charge of the restaurants operations and events, on-site or in dream places (like La Casa Batllo or even La Llotja...) with the Chefs Jean-Luc Figueras, Raul Balam and Carme Ruscalleda.
After so many beautiful culinary and professional encounters, he finaly goes back to basics to obviously manage the kitchens of his restaurant, located by the seafront of Saint-Cyr-sur-Mer.
Then, Chef Patrick will stay in the region creating with his partners the restaurant Le Couteau and The Royal Docks Café in Marseille, as well as Monsieur BoB, a regional catering compagny with authentic food trucks based in La Ciotat.
Fascinated by the Arts of cooking, the knowledge of products or techniques and real nomad of soul and palate, Chef Patrick decides not to limit himself any more to the four walls of a restaurant but to share his passion for Cooking and Travels with you.
For him, as said by the British philosopher Theodore Zeldin, " Gastronomy is the Art of using Food to generate Happiness ".
Chef Patrick's cuisine is intuivite, on the moment, creative, fusion...
He knows his products and swears only by the respect and the love of them !
Chef Patrick finds in La Cuisine a magic poetry !
That of the flavors, temperatures and textures which tell every time a different story on your taste buds and creates unforgettable moments...