At thirteen years old, Patrick Callarec has decided to start his culinary career at a school in Menton, France. It was in Cannes that he had his first job, which was primarily at Hotel Martinez and then transferred to Hotel Carlton. Patrick was not quite satisfied with his achievement, which is why he decided to fly to abroad in order to sharpen his culinary skills, in the hopes of one day enjoying a prosperous career in North America. Upon arriving at Toronto, Canada, he was able to get a job at the Four Seasons’ Inn.
Not long after that, Patrick travelled to the southern part of the United States and landed a job in Ritz-Carlton Hotel located in Chicago. In Texas, Patrick was able to grab a multitude of experience working for reputable establishments such as La Bonne Auberge, Seascape Inn Restaurant, Silvanos Restaurant and The Registry Hotel/Grand Kempaski Hotel which were all in Dallas. He also worked in a Houston-based hotel named The Meridien. He then came back to the Ritz-Carlton company, but this time in Marina Del Ray California, Atlanta Buckhead, and ultimately as Kapalua Maui’s executive chef.
In Olowalu, Patrick was able to realize his life-long dream when he was able to take hold of the Chez Paul Restaurant. Not long after that, his culinary works became so well-known that it was featured by many leading newspapers and magazines, even on national TV! Among his many awards and achievements include: Honolulu Magazine’s “Hale Aina Award”, the highly celebrated Five-Star Diamond award and the “Chefs in America Award” by the Grand Master Chefs Directory. Only time can tell just how many more awards and achievements in life he can get a hold of.
Chef Patrick is invites you to experience his extraordinary culinary works and have a great time while you in Maui.