Patrick Heuberger - Born in Haute Savoie, Switzerland, Chef’s Patrick interests in culinary has lured him into the industry. At the tender age of 14, he began his apprenticeship at Le Neptune, 2-star Michelin Restaurant in Geneva, under the tutelage of 2-star Michelin Chef Gille Dupont, he won the award of the Best Apprentice in Switzerland three years later and came in fourth in the same category in whole of Europe.

Feeling the need to improve his English, he moved to London where he worked in a French restaurant Le Soufflé at 5-star Hotel Intercontinental at Hyde Park under 2-star Michelin Chef Peter Kromberg.
 
In the quest to hone his culinary skill further, Patrick went on to spend 2 years in Restaurant Troigros, France. Training under 3-star Michelin Chef Pierre Troigros, he earned himself the position of Chef Saucier at a mere age of 21.
 
He moved on to Nice, South of France, to head the kitchen of La Brasserie de la Mediteranee as a Sous Chef,Holland 's 2-star Michelin Guide, Restaurant La Rive, Australia ,a then Singapore, where he headed a kitchen of Au Petit Salut as the Executive Chef. He left after his contract to venture Asia, he spent 2 year at Café des Artiste, Hong Kong before returning back to Au Petit Salut in 2005

Troigros, 3-star Michelin Restaurant, Roanne
LaRive, 2-star Michelin Restaurant,Holland
Le Neptune, 2-star Michelin Restaurant,Geneva
Le Soufflé, Hotel Intercontinental,London
La Brasserie de La Mediterranee, South of France
Ecco Mosman, Australia
Au Petit Salut, Singapore
Café des Artistes, Hong Kong