Patrick Laine

 

Patrick Laine supervises the kitchens of Le Grill, which specialises in the grilled dishes that the restaurant is so famous for.

Patrick LaineBorn on 19 October 1975 in Sainte-Foy-lès-Lyon, Patrick Laine studied at the hotel school in Bonneville in Upper Savoy. He began his career as an assistant with Alain Pic, Anne-Sophie Pic’s brother, in the Pic establishment in Valence, where he stayed two years.

 

After nine months in the kitchens of the Ministry of Interior, where he did his military service, Patrick Laine joined Marc Veyrat’s kitchen staff at the Auberge de l’Eridan in Veyrier-du-Lac.  

 

In 1997, he joined Franck Cerutti at Louis XV – Alain Ducasse as an assistant for two years, then Alain Ducasse offered him a sous-chef position at La Bastide de Moustiers alongside Vincent Maillard.

 

In 2002, he returned to Monaco to second Sylvain Etiévant at the Bar & Bœuf. At the end of the year, he found his mentor Franck Cerutti in the kitchens of Louis XV – Alain Ducasse as a chef de partie. For five years, he was chef de partie on all stations. In 2007, he became the sous-chef at Louis XV – Alain Ducasse.

 

At the end of 2009, he became sous-chef at Le Grill at the Hôtel de Paris when the position opened up.

 

Patrick Laine has been working at Alain Ducasse since 1997. This year, he became the chef of Le Grill at Hôtel de Paris Monte-Carlo.