Patricia Perez

The Climb

Patricia Perez’s training at Monterey Peninsula College and California State University, Monterey Bay gave structure to a career that moved across service, administration, and kitchen leadership. The throughline is not a single lane, but the disciplines that restaurants require to hold together: front-of-house poise, operational control, and the ability to translate standards into repeatable work. Banquet service was the first sustained test of tempo and precision. At CORRAL DE TIERRA COUNTRY CLUB from 2016–2020, Patricia Perez worked in an environment where large events depend on timing, discretion, and coordinated movement. That same period also brought Legal Clerk work at Pacific International Marketing from 2019–2021, adding administrative rigor to a profile already shaped by service. At Bernardus Lodge & Spa, she remained in the room through 2020–2021 as server, a role that sharpened attentiveness and the measured pace expected in polished hospitality. Entrepreneurship entered the record with Patricia's Cuisine LLC in Miramar, FL, where Patricia Perez served as CEO from 2020–2022. The role signals a shift from supporting operations to owning decisions, with responsibility for direction as well as execution. During those overlapping years, the work was cumulative rather than linear, with each position adding a different layer of competence. Bernardus Lodge & Spa became the site of her managerial formation. Patricia Perez served there as manager in training from 2021–2025 and as Assistant Food Beverage Manager from 2023–2025, moving into the mechanics that sit behind service. Those roles require attention to staffing, flow, and standards, as well as an understanding of how a dining room reads to a guest and how it runs for the team behind it. Since 2025, Patricia Perez has held dual responsibility as Executive Chef of L'alouette and Restaurant And Bar Manager of Marc & Rose. The pairing shows range without abandoning structure: one role rooted in kitchen output, the other in the management of service, pace, and guest experience. It is a profile built from repeated exposure to what hospitality demands at every level.

Today

Patricia Perez’s current work at L'alouette and Marc & Rose draws on years spent moving between service, operations, and leadership. That range matters in a restaurant: standards are set in the kitchen, carried in the room, and maintained by the systems that connect them. Her record reads as accumulated practice rather than quick ascent.

Career - Executive Chef — L'alouette, Toulouse, France - Restaurant And Bar Manager — Marc & Rose, Marina, CA, US (2025–present) - Banquet Server — CORRAL DE TIERRA COUNTRY CLUB (2016–2020) - Legal Clerk — Pacific International Marketing (2019–2021) - Server — Bernardus Lodge & Spa (2020–2021) - Manager in Training — Bernardus Lodge & Spa (2021–2025) - Assistant Food Beverage Manager — Bernardus Lodge & Spa (2023–2025) - CEO — Patricia's Cuisine LLC, Miramar, FL (2020–2022) Education: Monterey Peninsula College; California State University, Monterey Bay

Signature

Patricia's signature dishes include Glazed Calf’s Liver, Roast Sweetbreads, and Warm Clafoutis. Read together, they show a kitchen interest in richness, texture, and measured contrast, with enough range to move from savory depth to a dessert that closes a meal without excess.

Recognition

Patricia's honors include Michelin Plate. The recognition places Patricia Perez’s work in a category defined by consistency, control, and a level of execution that holds up under scrutiny.

FAQ What is Patricia Perez's current role? As of 2026, Patricia Perez is Executive Chef. Where did Patricia Perez train or study? Patricia Perez trained at Monterey Peninsula College and California State University, Monterey Bay. What recognition has Patricia Perez received? Michelin Plate (2024).