Patrick Doyle is a seasoned executive chef with over 23 years of experience in kitchen management. Currently serving as a Sous Chef at the Arizona Biltmore, A Waldorf Astoria Resort, Patrick is skilled in menu writing, culinary operations, and staff development, while also focusing on cost control and inventory management. Previously, Patrick has held key positions such as Chef de Cuisine and Executive Chef across various high-end venues, demonstrating expertise in overseeing large teams and ensuring quality and safety standards in food preparation. Patrick's extensive knowledge includes catering to special dietary needs and a passion for innovative cooking.
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