Patrick Feury, executive chef of Nectar Restaurant in Berwyn, PA, presides over a kitchen that produces some of the most intriguing Asian-fusion cuisine in the country. The restaurant is dynamic and beautifully designed by world-renown designer David Rockwell. Patrick’s cuisine is served in a setting that seamlessly melds the East and West.

Even though Patrick had always been interested in food and cooking, he decided to go not to culinary school but to study art at the Parsons School of Design in New York City. His interest in art led him into the studio of acclaimed designer Milton Glaser, who gave him some life-changing advice — to follow his passion for cooking. In the process, he worked for some of the world’s top culinary talent in some of the most acclaimed restaurants on the planet and become a world-class chef in his own right while imparting his artistic vision and design to every dish he creates.

From Peacock Alley in the Waldorf Astoria and Christer’s in New York City to Les Olivades and Gertrude’s in Paris, Patrick evolved into an ingredient-driven chef with an eye for the art of the plate and a talent for curing, smoking, and working with game. He is skilled at crafting his own sausage, cheese, and bread. One of his many artistic talents is ice sculpting. In exchange for producing ice sculptures for Daniel Boulud’s first cookbook he earned the chance to work under the culinary icon in Le Cirque kitchen. As an intern in Paris, Patrick accompanied chef Flora Mikula on shopping expeditions in the market at Rugis. And when Susanna Foo decided to launch a branch of her eponymous restaurant in the new Borgata Hotel, Casino & Spa, Patrick was retained to lead the culinary team that won Suilan rave reviews.

All of the experience Patrick collected on his journey has fused together to make Patrick a culinary star. His talent has won him kudos from food critics and acclaim among Nectar diners. He is always looking for ways to integrate his artistic talents, his love of food and his commitment to the earth.