Executive Chef / Partner
Growing up, Patrick was exposed to aqua farming through the 4-H club and also helped raise sheep with his parents at the young age of five. His exposure to pastoral farming and aquaculture is still an important part of his philosophy in the kitchen at Nectar. At fourteen, he started working at the butcher shop, Valencia Pork Store. As his taste for cooking evolved, Patrick enrolled in the Academy of Culinary Arts in Mays Landing, New Jersey. He then started in the kitchen of the Waldorf Astoria, New York City. After working through the kitchen and taking lead he trained in the ice sculpting program in New York City’s Peacock Alley Restaurant.
Patrick then moved on to work with well known Scandinavian chef, Christer Larson, New York City. Former Peacock Alley chef Laurent Manrique then recruited Feury to serve as sous-chef at Gertrude’s, New York City.
Feury left New York for Les Olivades in Paris, France where he served under Chef Flora Mikula, who taught him how to source the freshest ingredients by shopping the market at Rungis.
He then returned to New York to work for Sirio Maccioni’s four star Le Cirque 2000 as sous-chef under Cambodian-born chef Sottha Khunn. “Along with the greatest food experience from a kind and brilliant chef, it was my first experience of Asian ingredients with French technique” Feury explains.
Feury moved to serve with the opening team as Executive Chef at Suilan restaurant at the Borgata Hotel casino & spa in Atlantic City, New Jersey. Under Feury’s watch, it garnered praise as Esquire Magazine’s Top 20 New Restaurants in the country.
At Nectar Feury daily resources fresh local natural and organic ingredients and applies them to simple French and Asian techniques