patrick feury
executive chef/owner
nectar

patrick feury began his career as a pot washer at fifteen at the valencia pork store in middletown, new jersey. he became fascinated with the art of cooking and soon began to assist with the shop’s italian catering operation.

upon graduation from high school, feury enrolled in the academy of culinary arts in mays landing, new jersey. he landed a position at the waldorf-astoria as a saucier in their peacock alley, restaurant and director of ice sculpture program.

through his talent as an ice sculptor, feury developed strong relationships with several of new york’s more noteworthy restaurateurs. he went on to become sous chef under christer larsson at christer’s in new york city. larsson, who previously had opened aquavit, mentored feury and taught him scandinavian techniques about curing, smoking fish and working with game.

chef laurent manriques from gascony, the former chef at the waldorf astoria, then recruited feury to serve as sous chef at gertrude’s in new york city. manriques instilled a belief that great cooking begins with the basics, good oil, salt, pepper and relentless care for the product.

feury left new york for a stint as sous chef at les olivades paris, france. here he served under chef flora mikula, who taught him how to source the freshest ingredients by shopping the market at rungis. he returned to new york to serve as sous chef at le cirque 2000, before coming to philadelphia where he was recruited to fill the executive chef position at avenue b. his work earned him three bells from the philadelphia inquirer and raised the attention of susanna foo who soon hired him as executive chef at her eponymous restaurant in the rittenhouse square neighborhood of philadelphia. at susanna foo, feury earned four bells from the philadelphia inquirer, the highest distinction given by the newspaper. foo then brought feury to serve as executive chef at suilan by susanna foo, her second restaurant at the borgata hotel casino & spa in atlantic city, new jersey. under feury’s watch the restaurant garnered praise as one of the top 20 new restaurants by esquire magazine.

in spring 2004, feury joined partners scott morrison and michael wei, to serve as chef-owner of nectar, a modern pan-asian restaurant on philadelphia’s main line.

feury resides in huntingdon valley, pennsylvania.