Featured Chef: Patrick Parmentier

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We’re bursting with pride as we congratulate our own Chef Patrick Parmentier! He recently accepted a new role, as Corporate Academic and Culinary Director, overseeing two L’Ecole Culinarie campuses; in St. Louis and Kansas City.

Chef Parmentier is certainly no stranger to the culinary field. He’s a graduate of the L’École Hotelier de Nice in France and holds a management certificate from the American School of Hotel and Restaurant Management.   Chef Parmentier has perfected his skills across two continents–first cooking in some of the finest restaurants on the French Riviera, then taking his skills overseas to Los Angeles, California. There, he landed a partnership role alongside S&B Food Services catering numerous events at the 1984 Summer Olympic Games. Chef Parmentier’s cooking and management prowess led him to a role as Director of Operations at S&B, overseeing their food division.

In 1999 Chef Parmentier began making his mark in the culinairy industry with his own company, now called UHCG, a restaurant and catering group which currently owns and operates two highly successful restaurants in upscale beach cities in Southern California. Always taking on new challenges, Chef Parmentier embarked on a new adventure in 2009 working with Indian Casino Resort in the Middle East to develop an interactive family themed restaurant within an exotic wildlife park. Chef Parmentier’s restaurant expertise also helped launch Gastro Pub and French Café, popular restaurants in Texas and California.

Since Chef Parmentier’s time began at L’École Culinaire, he has been very involved not only in his previous role as the Kansas City campus’ Program Director, but also as the face of L’Ecole Culinaire in Kansas City, preparing delicious recipes for the at-home cook on numerous TV spots. Check him out here, making a tangy, tasty salmon and quinoa salad, or here making a delicious fried alligator po’boy! We can’t wait

 

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