PATRICK ATANALIAN
Minneapolis,MN
Summary
An accomplished Executive Chef with a culinary career that expands two decades of working at some of the most beloved concepts around the Twin Cities, with professional beginnings rooted in Marseilles, France and NYC. Menu creation, mentorship/leadership, and nurturing vendor relationships are aspects of the work I truly enjoy. Please read my story @: http://www.startribune.com/great-chefs-patrick-atanalian-adds-a-personal-touch/260967841/#1
Overview
29
29
years of professional experience
1
1
Certification
Work History
Self-employed
08.2019 - Current
- Dinners and pop-ups, cooking classes, catering events and learning
Executive Chef
Normandy Kitchen
02.2019 - 08.2019
- Specialty: French and Mediterranean Cuisine; Menu Development and systems re-structuring
Executive Chef/ CdC
Fhima’s Restaurant
06.2018 - 01.2019
- Specialty: French and North African Francophile cuisine
- 2017 -2018: Various catering and special events menus w/ Chef Fhima at Target Center
Executive Chef
Sanctuary Restaurant
10.2007 - 10.2017
- Specialty: French fusion cuisine
Chef Instructor
Le Cordon Bleu
09.2003 - 09.2005
Executive Chef
The Loring Café
07.1999 - 06.2002
- Specialty: Trans-global cuisine Closed
Executive Chef
New French Café
07.1996 - 05.1998
- Specialty: French cuisine Closed
Education
Associate of Arts - Cooking
France
FranceSkills
- Menu development and cost control
- Strategic planning
- Ingredient utilization and system innovation
- Kitchen management
- Global cuisine expertise
- Food stock and supply management
- Recipe management
- Vendor relations
- Order delivery practices
- Performance improvement
- Productivity optimization
- Presentation management
- Regulatory compliance
- Sanitation guidelines
- Meal preparation
- Kitchen equipment operation and maintenance
- Performance review
- Ingredients selection
- Staffing
- Signature dish creation
- Delegating work
- Purchasing
- Decision-making
- Verbal and written communication
- Nutrition
- Budgeting and cost control
- Business operations oversight
- Culinary techniques
- Food preparation techniques
- Menu pricing
- Food and beverage pairing
- Sanitation coordination
- Dish preparation
- Food preparing, plating, and presentation
- Staff supervision and coordination
- Operational oversight
- Project management
- Quality control
- Team collaboration
- Vendor relationships
- Food production
- Vendor sourcing
- Kitchen equipment operation
- Team Training
- Portion and cost control
Certification
- Social Media Marketing
- Summer 2021 – MCTC Food Safety Manager- MN
- Bachour style desserts 2016
Accomplishments
- City Pages “ –Best of Fine Dining,” April 2017
- City Pages Best multicourse dining deal - Sanctuary - 2015 Best of MN ~ Mecca Bos, HotDishBlog
- Best Chefs America – Patrick Atanalian: Sanctuary Minneapolis
- City Pages “ –Best of Fine Dining,” April 2017 Chefs America – Patrick Atanalian: Sanctuary Minneapolis City Pages “ –Best of Fine Dining,” April 2017
- (1 of 29 from the Twin Cities) Food rated: Extraordinary to Perfection. READ MORE
- Minneapolis Star Tribune 3 stars (out of 4) “... Food is “outstanding” . . . “imaginative” . . . “delicious” . . . not many downtown restaurants offer this level of excellence for this price value” Rick Nelson, Star Tribune
- Trip Advisor – #1 Best fusion/ethnic cuisine: 2015, 2016 Open Table – Diner’s Choice Award 4.5 stars (out of 5)
- 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016
Languages
French, English and some Spanish
Native or Bilingual
Timeline
Self-employed
08.2019 - Current
Executive Chef
Normandy Kitchen
02.2019 - 08.2019
Executive Chef/ CdC
Fhima’s Restaurant
06.2018 - 01.2019
Executive Chef
Sanctuary Restaurant
10.2007 - 10.2017
Chef Instructor
Le Cordon Bleu
09.2003 - 09.2005
Executive Chef
The Loring Café
07.1999 - 06.2002
Executive Chef
New French Café
07.1996 - 05.1998
Associate of Arts - Cooking
France
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