Patrick Gramaglia

Patrick Gramaglia

After completing his studies in cuisine at the École Hôtelière de Toulouse, Patrick Gramaglia worked for four years in France, four years in England and five years in Montréal as a chef, sous-chef or saucier in various private clubs, numerous restaurants and hotels (both large and small), and in the service of well-to-do families.

For the past 25 years, he has been teaching courses at the ITHQ on cuisine, including breakfasts, as well as hygiene and food safety.