Patrick Callarec began his career at
the age of thirteen at the cooking school in Menton, France. At
fifteen, he worked in Cannes. First, at the Hotel martinez, then
at the Hotel Carlton. Patrick desired to hone his culinary skills
abroad and achieve his ultimate goal of establishing a successful
career on the North American Continent. He moved to Canada where
he worked for the Four Seasons' Inn on the Park located in Toronto.
Later, Patrick headed south for the United States and went to
work for the Ritz-Carlton Hotel in Chicago. Patrick also added
to his accomplishments these fine Texas establishments; in Houston
the Meridien Hotel, in Dallas; Silvanos Restaurant, The Registry
Hotel/Grand Kempaski Hotel, the Seascape Inn Restaurant, and La
Bonne Auberge. Patrick rejoined the Ritz-Carlton Hotel Company
in Atlanta Buckhead, Marina Del Ray California, and finally Executive
Chef of Kapalua Maui.
Finally Patrick's dream came
true when he acquired Chez Paul Restaurant, in Olowalu. This was
to be his greatest success yet! Since then, his cuisine has been
featured and covered by numerous magazines, newspapers, and Television.
He has been awarded the coveted Five Star Diamond award, one of
the "Chefs in America Award" by the Grand master Chefs
Directory, Honolulu Magazine's "Hale Aina Award", and
the list of accolades goes on!
Chef Patrick
invites you to experience his cuisine and to be his guest when you
are on Maui.
