Born in the USA, Patrick received his initial introduction to hospitality in Frankfurt, Germany, during summer assignments while attending high school. He later obtained degrees from The American University in Paris, France, and Clark University in Worcester, Massachusetts.

During nearly three decades of exposure and research, Patrick has been responsible for hotels and restaurants on five continents.

As one of the youngest Corporate Food and Beverage Directors in America at the time of his appointment at Rosewood Hotels, he was instrumental in developing and promoting the American Food movements in California, the Pacific Rim, and the Southwestern regions of the United States.

At Turnberry Isle Resort and Country Club in Florida, he was an active participant in the New World Food Movement, which continues to enjoy a great reputation to date.

Other companies that Patrick has been associated with were Hotels of Distinction, Hyatt Hotels, The Rafael Group, Sun International, Regent International, and The Oberoi Group.

He has been credited by leading Chefs for his contributions to their careers and cookbooks they wrote.

His direct involvement in the planing, opening, overseeing, and in various management positions for more than 40 hotels and countless restaurants through out the world have taught Patrick to always pursue quality, simplicity as a guest experience, and listen closely to what Mr. And Ms. Customer have to say.

Some of his favorite assignments have been The Hotel Bel-Air in Los Angeles, The Mansion on Turtle Creek in Dallas, The Regent Hong Kong, The Regent New York (now named The Four Season New York), and Rajvilas in Jaipur.

As the Principal Partner of The Global Food and Beverage Network, his objective is to network hotel and restaurant professionals on call.

Patrick has been appointed C.O.O. of the newly created Marlon Abela Restaurant Corporation ( MARC ). His mandate is to establish a profitable organization of highly visible restaurants and other food-related businesses in the USA and in Europe that will emphasize outstanding food, extensive wine selections, great service, and wonderful environments.

He is a member of numerous food and beverage organizations, received recognition from The Kennedy Performing Arts Center for his contributions, and has written many articles for leading publications regarding international Food and Beverage issues.