Chef Patrizia Krejci
swisspatty@hotmail. com
● Chef and Restaurateur: Swiss-born chef with lifelong passion for cooking. Over 20 years of professional cooking and management experience in San Francisco, New York, Gstaad, Switzerland, and Washington, D. C. Owner of a highly-rated fine dining historic restaurant and craft bar, specializing in farm-to-table cuisine with a Biergarten. Educated at top US hotel and restaurant school and in Switzerland.
● Private Chef: Five successful years with a HNW family in Potomac, MD. And 1 year with family in McLean. VA. Over 10 years as freelance VIP private chef, working in upscale and high-profile homes. Experience with children and pets.
● Event Chef: Lead on-site event chef producing high-end events for diplomats and HNW individuals et al. .
● Nutrition and Health Expert: Masters in Physiology and Biophysics from Georgetown University. Head Chef/ Nutritional Advisor at a Swiss international school. Well-versed in healthy cooking (Spa Cuisine and Special Diets).
● Personal Attributes: Self-driven, professional, creative, discreet, good with children and pets.
● International Breadth: Swiss and U. S. citizenship. Seven years of professional cooking and management experience in Switzerland.
CHEF EXPERIENCE
2020 Private Chef McLean, VA
UHNW Clients and 2 young children, with staff. Daily high-end healthy meals prepared with seasonal organic ingredients to suit special needs. Postnatal diet observed. Also, weekly COVID-safe entertaining. Strict COVID protocol followed. Family moved out of town very recently.
2019/20 Freelance Chef
Lead Event Chef VIP events and food styling, Main Event Washington, DC
Travel Chef VIP events, Centerplate Detroit/ Chicago
Food Styling Online media, commercials etc. Gray Salt Washington, DC area
Craft Services DC Collective productions Washington, DC area
2018 Freelance Chef
Executive Chef Bergrestaurant Horneggli. Season 2018 (June-Oct) Gstaad, Switzerland
Mountain Chef Lovell International. January 2018 Gstaad, Switzerland
VIP Chef Las Vegas CC. Special Events. Throughout 2018 Las Vegas, Nevada
Lead Event Chef Main Event Caterers. High-end clientele Washington, DC
2014-2017 Chef Owner, Fair Hill Inn Restaurant Elkton, MD
Historic restaurant, specializing in fine dining multi-course farm-to-table cuisine, grown on property or by local farmers. Maintained front of house to high formal standards, while also creating daily menus with seasonal food. There is also a casual “Greenhaus Biergarten” on-site, with a brick oven. Areas of expertise: garden and greenhouse growing, website design and maintenance, human resources, scheduling, training, reservations/ event planning, marketing, budgeting, purchasing, etc.
2010-2015 Private Chef, Private Client Potomac, MD and Pebble Beach, CA
Full-time private estate chef for UHNW family. Produced daily formal lunch for up to 12 top executives of primary’s business. Also, cooked nightly family dinner, including for children. Responsible for sourcing and purchasing quality ingredients, maintaining a high level of cleanliness. Experience cooking for allergies and special needs. Friendly and professional working relationship maintained.
2008-2014 Private Chef/ Freelance Chef Washington, DC
Highlights include:
Australian Ambassador at Residence; at residence (Ambassador Richardson). Event chef and private chef to family when full-time chef away. (2 years)
Deputy Chief of Mission of Australia at Residence; David Stuart/ Graham. Chef for all diplomatic private events at private residence. (3 years)
Australian Defence Attache to US at Residence, Tim and Dominica McGowan. Chef for all diplomatic private events at private residence. (3 years)
Food Stylist/ Sous Chef “Emeril Green Show”
Responsible for all food production (multi stage) for each episode. Completed 80 episodes for Discovery Network’s Planet Green. (1 year)
Food Stylist. Food styling for “The Deadliest Catch” promos on Discovery Channel. Food styling and set design for commercials, including Progresso Soup and Grands! Biscuits.
Viking Showroom Chef. Chef for Interactive and Instructional Cooking. (2 years)
Healthy cooking demonstrations for corporate health fair events.
New Zealand Embassy. Event chef. (recurring)
Main Event Caterers. Lead event chef. (recurring)
Chef/Supervisor: Jose Andres Catering, Washington, D. C.
Chef supervisor for events, during the start-up, of Jose Andres Catering. Worked closely with Chef Katsuya Fukushima to help transpose the culinary vision of Chef Jose Andres from restaurant to event. Along with cooking and supervising on-site, I helped in the creation of initial policy and procedures, involving food safety.
2000-2007 Freelance and Private Chef New York/Hamptons
Henry Tomashevski and clients, including Anna Wintour, Michael Kors, Richard Gere, Calvin Klein, and Jerry Seinfeld. Cooked in private homes and for special events.
1995-2000 John F. Kennedy International School Gstaad, Switzerland
Head Chef/Nutritional Advisor
Prestigious private school. Full responsibility for kitchen and daily food production (65 children and adults), as well as management and training of staff. Menus focus on balanced diet, local products, and exposure to international cuisine. Emphasized appreciation of food and nutrients to children. Children were encouraged to participate. Kept school garden.
PROFESSIONAL DEVELOPMENT
August 2011 Natural Gourmet Institute, New York, NY
Classes in vegetarian, vegan and natural cooking.
STAGES (working in kitchens of other chefs/ uncompensated)
March 2014 Maketto. Washington, DC. Pop-up preopening with Chef Erik Brunner Yang. Stage
January 2013 Daikaya “Pop-Up” Restaurant, Washington, D. C.
Chef Katsuya Fukushima. Stage
August 2012 Sauerkraut Rocks! Washington, D. C. Food styling and preparation for television promotion of sauerkraut with several of DC’s popular chefs. Chefs Spike Mendelsohn, Eric Brunner-Yang (Toki Underground), Ian Reeves (Queen Vic), Teddy Folkman (Granville Moore), Fabrice Reymond (Reline Diner), Ryan Wheeler (Virtue Feed and Grain) and Mike Isabella (Graffiato)
August 2012 RIS Restaurant, Chef Ris Lacoste. Washington, DC. Stage
Brasserie Poste Moderne, Washington, DC. Stage
March 2012 Cochon/ Butcher/ Calcasieu, New Orleans, LA. Stage (2 weeks)
Chefs Donald Link and Steven Stryjewski are the chef owners of one of top restaurants in New Orleans, dedicated to authentic Cajun cuisine, relying on local farmers of produce and meats. They make all charcuterie in-house, and butcher much of the meat as well.
August 2011 Corsino, New York, NY. Stage (2 weeks)
Chef Jason Denton specializes in authentic Italian small-plates, in the heart of the West Village.
March 2011 Cheese Making, Burlington, VT and surrounding
Participated in the production of cheese at two of Vermont’s foremost farmhouse cheese makers; Shelburne Farms and Orb Weaver Farms. Provided me an in-depth understanding of the processes, while being instructed by master cheese makers.
August 2010 Volt Restaurant, Frederick, MD. Stage (2 weeks)
Worked with Chef Bryan Voltaggio, specializing in a combination of local farm-to-table and avant-garde cuisine. Rated one of the top Washington, D. C. area restaurants.
EDUCATION
2005 M. S., Physiology and Biophysics, Georgetown University. Washington, DC
2001 Bennington College Bennington, VT.
Post Baccalaureate Premedical program. Intensive 12-month science and math studies.
1992 Lindt/Spruengli. Zurich, Switzerland.
Course in pastry and chocolate making. “Schnuperlehr”.
1989 B. S., Hotel and Restaurant Administration.
University of Massachusetts. Amherst, MA.
Top U. S. Hotel and Restaurant School provided strong preparation for entrance into the hospitality industry.
1988 Hotel Consult Institut Hotelier Cesar Ritz. Le Bouveret, Switzerland.
Swiss program in classical European cooking and hospitality, focusing on French and continental cuisine; pastry arts; fine dining with tableside service; and hotelier training. Traditional Swiss restaurant and hotelier training as part of an exchange program.
Languages: English, Swiss-German, some Spanish, some French
OTHER PROFESSIONAL EXPERIENCE
2005-2007 Research Analyst
Pharmerit Bethesda, MD
Research and advise pharmaco-economics firm on current information gleaned from medical studies.
2001-2002 Surgical Video Producer/ Editor
Columbia Presbyterian Hospital New York, NY
Filmed, produced and edited a series of surgical educational videos for the Dept. of Surgery. Collaborated with top surgeons to achieve this end. Responsibilities included content creation, filming, editing, and production of surgical training films.
1999-2000 Chef Chateau D’oex, Switzerland
Sous chef for Master Chef, Wolfgang Weissert. Exclusive dinners/ “mountain” parties in a breathtaking alpine environment. (Part time)
1993-1995 Professional Chef and Food Stylist New York, NY
Private chef for Tommy Hilfiger
Food styling for MTV (televised). Headbangers’ Ball Halloween Special.
Private events for high-profile clientele including but not limited to Cartier, Vogue, and foreign diplomats. Worked for prestigious event companies including Great Performances (pastry), Taste, Cleaver Company.
1990-1993 Restaurant Manager, Business Development
Chevys Restaurants San Francisco, CA.
Managed daily operations FOH and BOH. Directed new business “tiger team” that led business assessment analysis of new properties. Trained leadership teams for new property start-up operations. New operations drove annual revenue growth of 43%. Chevys was California’s fastest growing restaurant group, and due to success was acquired by PepsiCo.
