about me

Chef Patrick Parmentier holds a Bachelor Technical Superior degree (BTS) from L’École Hoteliere de Nice and holds a management certificate from the American Hotel and Lodging Education Institute (AHLEI) in Hotel Food and Beverage Management.


Chef Parmentier has perfected his skills across two continents, first in one of the finest restaurant on the French Riviera where he helped Le Chateau de La Chevre d’Or (Eze Village,France) secure the First and Second Michelin Star, then taking his skills overseas to Los Angeles, California. There, he landed a partnership role alongside S&B Food Services catering numerous events at the 1984 Summer Olympic Games.


In 1999 Chef Parmentier began making his mark in the culinary industry with his own company, called Universal Hospitality Consulting Group (UHCG), a restaurant and catering group which owned and operated two highly successful restaurants in upscale beach cities in Southern California. His company received numerous awards for best French Restaurant in Los Angeles. Chef Parmentier’s restaurant expertise also helped launch a Gastro Pub and a French Café, in Houston, Texas and Long Beach, California.


In 2013, Chef Parmentier joined L’Ecole Culinaire in Kansas City, Mo as their Culinary Program Director and in 2015 become the Dean of Culinary and Academic Programs for the three L’Ecole Culinaire campuses.


In late 2016, Chef Parmentier moved to San Pedro, Belize and helped launched The French Touch and received 5 stars reviews from TripAdvisor for his culinary and customer skills. In conjunction with Call Belize Home Ltd another company he purchased in Belize, Chef Patrick created Travel Belize Now, a  Belize Travel Agency.


In 2018 Chef Parmentier added an hospitality training and catering company called Ibis Hospitality Consulting Group, providing Hospitality Solutions and Private Chef and Catering Services.

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Ibis Hospitality Group

2017-2018 by Ibishospitalitygroup

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