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Patrick Juhel

Patrick Juhel, awarded the « Meilleur Ouvrier de France » title in 2000, is the Executive Chef overseeing the kitchens at Ferrieres Castle. He actively gives guidance and advice to students who carry out their practical sessions alongside him, as part of their coursework.

His Accolades

  • Best Craftsmen in France (Meilleur Ouvrier de France – MOF) – Cuisine 2000
  • Chevalier de l’Ordre National du Mérite
  • Officier de l’Ordre du Mérite Agricole
  • Chevalier dans l’Ordre des Palmes Académiques
  • Member of Maîtres Cuisiniers de France
  • Board member of Les Cuisiniers de France
  • Permanent Member of L’Académie Culinaire de France
  • Member of Toques Blanches Internationales
  • Member of L’Académie Nationale de Cuisine
  • Member of Disciples Escoffier
  • Member of the Prosper Montagné

His professional path

  • Culinary advisor, Sobraques Distribution, Perpignan
  • Cuisine Chef, Château L’Hospitalet, Narbonne
  • Cuisine Chef, Maison Bourgeoise Lutry, Switzerland
  • Head Chef of all kitchens, Intercontinental hotel, Paris (Westin Paris Vendôme since 2005)
  • Cuisine Chef, Jaqueline Fenix, Neuilly-sur-Seine
  • Sous Chef, Le Méridien Montparnasse hotel
  • Chef de Partie fish division, Montparnasse Park Hotel, Paris
  • Demi-Chef de Partie, Sheraton Hotel, Paris

Courses taught by "Patrick Juhel"