Patrick Callarec’s distinguished culinary career reflects his unwavering commitment to classical French cuisine. A native of Périgueux, France, he was profoundly influenced by his father’s and grandmother’s culinary skills, which sparked his early interest in the culinary arts. At the age of 13, he enrolled in a prestigious Culinary Academy in Menton, France, where he received training under renowned master chefs.
Upon completing his formal education, Chef Callarec began his professional journey as an apprentice at the Martinez Hotel in Cannes, later advancing to a position at the esteemed Carlton Hotel. In 1981, he transitioned to the Four Seasons Inn on the Park in Toronto, initially serving as a Saucier Chef before rising to the role of Executive Chef.
In 1992, Chef Callarec took on the role of Executive Chef at the Ritz-Carlton Kapalua in Hawaii. His exceptional skills garnered international attention when he was featured in the Great Chefs of the World television series on the Discovery Channel in 1994.
In 2000, he acquired Chez Paul Restaurant in Maui, which he managed until its closure in 2009. He subsequently served as Executive Chef at the Ritz-Carlton San Francisco. Despite his success in San Francisco, Chef Callarec’s deep affinity for Hawaii led him to accept an offer from Disney in 2010 to return as Executive Chef at Aulani Disney Resort & Spa.
Following his return to Hawaii, Chef Callarec relocated to Indonesia in 2013 to assume the position of Executive Chef at the Royal Tulip Bandung. The following year, he moved to the Ayana and Rimba Resort in Bali. In 2020, he accepted the role of Culinary Director at Dusit Thani Resort and Spa in Guam. His outstanding contributions were recognized in November 2023 when he was honored with the title of Maitre Cuisinier De France.
After three years in Guam, Chef Callarec has recently returned to the mainland United States as the Executive Chef of the Meritage Resort in Napa, California. In this capacity, he oversees the resort’s comprehensive culinary operations, which include 11 dining outlets and the full range of banquet and catering services. Under his leadership, the resort will introduce a new steakhouse concept, enhance its summer concert series, and refine its Christmas offerings. Chef Callarec’s extensive experience and innovative approach continue to significantly influence the culinary field.
