Chef Patrick grew up on a farm where he worked alongside his family, planting, harvesting and preparing fresh fruits and vegetables. He turned all those valuable years of hands-on experience with fresh food into an award-winning career as Caribe Royale’s pastry chef. Although he’s been at Caribe Royale for 15 years now, Patrick’s culinary adventures began at The Culinary Institute of America in Hyde Park, New York, then onto a decade of baking at the Walt Disney World Swan and Dolphin Resort. Today, he reinvents classic desserts by infusing his own style with timeless techniques. And he always uses the same main ingredient – creativity.