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Introducing Patrick Charvet, Executive Chef at Lutetia Paris

May 23, 2023

Since childhood, the kitchen has been a warm and friendly space for Patrick Charvet, a dynamic space, one of familial learning and one that represents the possibility of an infinite world of knowledge.

After completing his rigorous technical training at a hotel school, Patrick Charvet was introduced to the French culinary tradition and expertise at the very start of his career. He was fortunate to be able to work and study from the outset at some of the countries most illustrious establishments, most notably the two-starred ‘Les Trois Marches’ in Versailles and the iconic three-star ‘Grand Véfour’ in Paris.

With his thirst for knowledge undimmed, at age 30 Charvet embarked on a culinary world tour in order to further enrich his knowledge and technique. Patrick Charvet was fortunate to be able to work alongside some of the greatest names in French and international gastronomy with stages in the kitchens of legends such as Daniel Boulud in New York, Michel Troisgros in Tokyo and Pierre Gagnaire in Hong Kong. Following his international experiences Chef Patrick Charvet was keen to utilise his broader skills and expertise at home, returning to France in 2013 to take up the position of Executive Chef of the Hyatt Paris Madeleine, followed by a time at the two-starred Bastide Saint Antoine restaurant in Grasse.

ln 2018, Patrick Charvet was appointed Chef of the iconic Brasserie Lutetia. The Brasserie has long been where the city has come together – Left Bank with Right Bank, Art Nouveau with Art Deco. With this tradition continuing, the restaurant offers the much-loved classics of neighborhood brasserie menu alongside the Chef’s contemporary interpretations. Set over two floors and with its own hidden al fresco patio, Brasserie Lutetia is once again celebrated as the address where ail Paris meets. As Charvet himself states regarding his role: “Being a chef means above all cultivating and inspiring the next generation and I am so glad to be at the helm of this iconic establishment and able to perpetuate the tradition of education white safeguarding the Brasserie for the people of Paris and her visitors.”

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