Patrick Benedetti – Executive Chef at Four Seasons Hotel Singapore
In this interview, Patrick Benedetti, Executive Chef at Four Seasons Hotel Singapore, tells of his journey in the hospitality industry.
What do you do?
I am the Executive Chef at Four Seasons Hotel Singapore.
How did you get into the industry?
I started working when I was 14 years old, beginning from culinary school and climbed my way up,
Share with us a story from behind the scenes.
There are too many stories to recount a single experience, but I’m grateful for having a professional team that can rise to the occasion during peak periods. Whether it’s overseeing daily breakfast service in the hotel or personalised requests from our VIP guests, it’s always a new experience that you need to be ready to embrace.
What food memory from your childhood or travels stands out?
Eating raw fresh pasta under my grandmother’s kitchen table at 5:00 am in the morning
What’s the best/ worst part of your job?
My job is the best job in the world. I can’t think of any bad sides.
What’s one of your favourite food and beverage pairings?
Pizza and beer.
What’s one of the funniest things you’ve seen behind the scenes?
I had to cook for one private event using only candlelight because the power went off. It was very funny.
The perfect day off would be…
Resting and a good meal.
A day in the life of Patrick Benedetti is …
intense.
What does Patrick Benedetti do for fun?
I like to walk to destress.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
You never finish learning. I take a very humble approach to my work. Year after year, you will discover new things and trends, so you will need to keep an open mind.
What do you want people to know about being an executive chef as a profession?
It’s a job that you cannot do if you don’t have the passion.
What’s your view on the F&B scene in Singapore?
It’s dynamic, bubbly and vibrant. There are nice, passionate people working here in the industry.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Coaching future and old generations on the importance of taking care of the earth. I always try to be the first to use/adapt to new sustainable products and tell their story to our guests.
What can guests look forward to in the upcoming months?
We have a recurring monthly promotion at One-Ninety Restaurant: Patricio Italian Night, which occurs on the last Wednesday of every month. We feature an extensive array of Italian dishes crafted using seasonal ingredients, and we highly recommend guests come down and try them for themselves.
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