Le Gobble
By Patrice St Yves Chef
“The history of the gastronomy is about longing and belonging. It is about the need for permanence and the perception of continuity. It concerns the atavistic desire to find deep sources of identity.” Patrice St Yves
Patrice St Yves
Born in Paris into a family of restaurateur Chef Patrice St Yves began as an apprentice chef in the elite Michelin Stared kitchen of “Chez Toutoune” and further his culinary ambition at Alain Ducasse at the Plaza Athenee and The Dodin Bouffant of Chef Jacque Maniere in Paris. With an eye for global cuisine and a taste for travel, he joined The Cliveden House and The Bibendum of Claude Bosi and Sir Terence Conran in London UK, where he quickly rose to Executive Chef and consultant chef in UK. He created menus for world-renown restaurants in France, Belgium, San Sebastian Spain, New York, and eventually, London, where he joined forces with his business Mentors, Michelin stared chef Pascal Niau M.O.F “Meilleur Ouvrier de France” (“Best Craftsman of France”) Member of the French Academy Culinary.
Patrice St Yves is a proven innovator and operator of food and beverage experiences in UK. His start in hospitality is rooted with beloved and wildly popular destinations, from Plaza Athenee Paris, La Maison Blanche Paris to The Lanesborough hotel London to The Bibendum Michelin House of Claude Bosi and Sir Terrence Conran in London. As Chief Executive Officer, Patrice is responsible for growing Le Gobble into the finest freelance brigade of chef's services and most disruptive corporate and contract catering provider in UK by building a performance driven culture that is focused on delivering value to customers.
“My job is to know precisely what you will want before you do and have it ready on a beautiful platter the moment you realize you want it. That is the art of what we do.”
My services
We provide high-quality catering with a freelance brigade team of chef’s trained under renowned Michelin-starred establishments and 5-star hotels. We will offer you an entire Keys brigade of chefs structured with a professional head chef, a sous chef, and a chef de partie; the chefs brigade are qualified in all sections, whether in pastry, sauce, fish, and larder section, that would suit your needs.
In the past few years, we have managed and supported significant contract catering events, weddings, and banquets for several Blue flagship catering event companies in the UK, such as the Duke of Richemont at the Goodwood House, the wedding catering at the Goodwood Hotel; Smart Group Catering at Battersea, The Recipe Catering, Christmas dinner party at Avalon TV Studio company, this for up to 3000 guests capacity.
Our service is guaranteed to maximize your big production day and minimize the stress of organizing your kitchen production agenda. One cannot overstate the importance of a solid and knowledgeable team of chefs to assist you with your catering production and the special event day for your clients. Le Gobble freelance Chefs team has been there time and again for our wedding and catering events contract to play a pivotal role in forging lasting memories by providing exceptional chef services and catering management.
My vision
inspired by seasonal goodness from the plants, sea & land, and the rooted French Creole cuisine from Guadeloupe, creating a wholesome and energizing gut gastronomic repast inspired by the Nature of the food web.
My cuisine is an Etiquette by Nature, like a beautiful music that plays in a symphony when your senses become an instrument.
My natural taste and flair for sourcing sustainable energy foods are the conductors that translate our dining experience into an orchestra of flavors.
WORK ETHIC
“We believe great companies treat their employees like family - and we're building platforms that empower organizations to do just that... through food”
contact me
You can get in touch with me at patricestyves@legobble.com
on +44 078 5601 6339.
I am looking forward to supporting your future events.
Culinary regards,
Patrice St Yves