"From wholesome bistro-style comfort foods to creative haute cuisine, Patrick Alléguède delivers the honest, real flavours of good food, like few chefs I know in Canada.
You have to look hard - even in France - to beat his pâtés and terrines."
GERRY SHIKATANI, Food Writer,
and past Dining Critic, The Toronto Star
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Worldwide Exposure
Chef Patrick Alléguède's life-long devotion
to cooking began during his childhood in
Southwest France, helping his mother with her
baking, and later, working with pates in his
uncle's charcuterie.
He received formal training
at the École Hotelière des Pyrénées where
he perfected his professional skills and obtained
his culinary degrees. At the age of twenty, he
was awarded the prestigious National Grand
Prix du Desserts. He apprenticed in the kitchens
of some of France’s most celebrated hotels
and resorts, including the Hotel du Palais
(Biarritz), Le Mont d'Arbois (Megeve),
Hotel Royal (Evian) and the famed Hotel
de Crillon and Le Méridien, in Paris.
He began in Canada as a chef at Quebec City's
Hotel Loew's Le Concorde before coming to
Toronto and the Harbour Castle Hilton. As
an Executive Chef, he worked at Le Mascaron,
(a prestige restaurant in Royal Bank Plaza),
Oliver's Bofinger Brasserie, and for
ten years, at the Hotel Plaza II.
The next few years took him to Los Angeles,
Chicago, St. Louis, Beijing, and back to France,
where he was a selected member of the pre -
opening culinary team of EuroDisneyland.
Recently, Patrick transformed one of Toronto's
top private business clubs into a gastronomic
stop for its members.
Although he has delighted diners
around the world in renowned hotels,
private clubs, and now, as a caterer,
often for Toronto's foreign consulates, Patrick
remains devoted to bringing pleasure to all
people through food - with custom catering and
these delicious and convenient everyday sous-vide
dishes, created with a gourmet chef's touch.
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