Maître Cuisinier de France
Fifth-generation French Chef Patrick Ponsaty brings 35 years of experience to his role as a Master Chef. After working at multiple Michelin Star-rated restaurants, he received the esteemed honor of receiving the title “Master French Chef” from the Paris-based Association des Maitres Cuisiniers de France. This elite group includes 51 chefs in the United States, 200 in France, and 55 other chefs located throughout the globe. Only two U.S. Master French Chefs are based in San Diego.
Born in Cazeres, France, Patrick’s culinary career was ignited at his family’s own restaurant, Cochon de Lait (the Suckling Pig), near Toulouse, France. By the age of 10, he worked side-by-side with his father perfecting and preparing traditional French recipes.
After his formal training at Brevet des Colleges and Cuisine Classique, Patrick went on to apprentice under masters in restaurants studded with Michelin stars, among them; Les Pyrénées, Pierre Darroze, Le Chabichou, Pain Adour et Fantasie, Didier Oudill and Louis XV in Monaco under Alain Ducasse. He eventually ventured to Spain as the chef de cuisine at Restaurant Berasategui.
Patrick settled in San Diego in 1998, where he became chef de cuisine at Rancho Bernardo’s El Bizcocho. Under his guidance, “El Biz” captured Zagat Guide’s highest rating as “Best Restaurant in San Diego” four years in a row. He also carried the executive chef title at Bernard’O Restaurant, which was rated “Very Good to Excellent” in San Diego’s Zagat Guide, and voted Best French Cuisine by A List 10 News. Patrick also took Loew’s Coronado to new heights during his time as executive chef at Mistral Restaurant. Chef Patrick’s accolades include “Best Hotel Chef in America” by James Beard Foundation and “Chef’s Hall of Fame” by San Diego Home/Garden Magazine.
He took on the role of Corporate Chef for the Grand Restaurant Group from 2013 through 2017 creating an amazing dining experience and raising the bar for North County chefs and restaurateurs.