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.