Patrizio Sacchetto

 Executive Chef

Work experience

Work experience
Oct 2013 - Feb 2015

 Executive Chef

Regal Hotels International 5*

Oversee 5 Hotels, Engineering menu and cost, Wine List, Training F.O.B of the House, auditing, performance and consistency and standards.

Sep 2012 - Sep 2013

Consultant chef

Michael Zhang Restaurant Group

Open new Restaurant, Train FOB of the House, Design the menu and food cost, Design the kitchen.

May 2012 - Aug 2012

Consultant chef (Four Months as agree for Consulting)

Sabatini Restaurant, Royal Garden 5* Hotel

Engineering the whole menu, searching for top ingredients, training the whole staff, teaching new techniques, work with the team closely for four months


Jun 1973 - Jul 1976

Bachelor Degree


Culinary arts

Achievements and Special high profile Events

Recognition for contributions in four published cookbooks and achievement in national media publication including: Bon Apetit, Esquire, Sunset, The New Yorker, Gourmet Magazine, selected by En Route Magazine as one of the top chefs in Country, selected by American express for commercial.

Previous Experience

  • Executive Chef at Spasso Restaurant, Hong Kong
  • Executive Chef at Cinecitta Restaurant, Hong Kong
  • Executive Chef & B at Woodfin Hotels, San Diego, CA
  • Executive chef & B at Delaware North Company Inc. San Diego, CA
  • Chef De Cuisine at Bally's & Paris Hotel- Al Dente Restaurant, Las Vegas
  • F&B Director and Executive Chef- Umberto Corp. San Francisco, CA
  • Executive Chef at Donatello Hotel 5* Boutique hotel, San francisco
  • Executive Chef at The Blue fox Restaurant, san Francisco, CA
  • Chef Instructor at Culinary academy, San Francisco, CA
  • Sous Chef at Rex Il Ristorante, Los Angeles, CA
  • Under the Direction of Chef Gualtiero Marchesi (Three star Michelin)