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Our team of Catering Staff have designed a mouth-watering selection of elegant wedding and event menus for you to choose.
Our Master Chef Patrick Posaty has many years of experience in the industry and together with his team look forward to delighting you with a variety of culinary packages which can be tailor made for each client. We have many options for your food and beverage. Please contact us for more information
Patrick Ponsaty/Master French Chef
Influenced by years of extensive training in kitchens around the world, Chef Patrick Ponsaty brings 30 years of experience and multiple Michelin Stars to his role as Corporate Chef at The Ranch at Bandy Canyon and Bellamy’s.
A fifth-generation French chef, Patrick’s culinary career started in his father’s own restaurant, Cochon de Lait (the Suckling Pig), in Cazeres, near Toulouse, France. By the age of 10, he worked side-by-side with his father to prepare roasted chicken, fresh pommes frites and other traditional French recipes. He was raised with a strong sense of family heritage and years of classical training, which later provided the foundation to the simple, yet intensely flavorful, modern French cuisine he offers today.
Patrick graduated culinary school before completing an apprenticeship at one of the best restaurants in Toulouse. From there, he trained at a variety of Two- and Three-Star Michelin restaurants in France and Spain under the direction of legendary Chefs Didier Oudill and Alain Ducasse. He has earned an impressive list of awards and recognitions, including “Best Hotel Chef in America” by James Beard Foundation and “Chef’s Hall of Fame” by San Diego Home/Garden. In 2012, Patrick joined the prestigious ranks of the Maître Cuisinier de France, earning the honor and title of Master Chef of France.
Before joining the team at The Ranch at Bandy Canyon, Patrick served as Chef de Cuisine of Bernard’O in San Diego, which under his direction received an impressive Very Good to Excellent rating by Zagat. Prior to that, he was Chef de Cuisine of El Bizcocho at Rancho Bernardo Inn in San Diego where he achieved the Mobil Five-Star Rating.
His menu is best described as an evolution of French cuisine with robust, intense flavors inspired by Europe’s Mediterranean coast. He brings his fond childhood memories to life by utilizing the bounty of San Diego – a region that shares the same ecosystem as his hometown – and celebrates the immediacy of skilled farmers, foragers and fishermen.