Born in Paris, Patrick Bernet moved at a young age to the Eastern French province of Alsace, renowned worldwide for its sophisticated food. Even as a little boy, Patrick would help his Grandmama bake and prepare delicacies for special events. So it was no surprise to his parents when Patrick decided to began his apprenticeship at the age of 13, studying under a master Chef.

During this intensive apprenticeship, he learned the fundamentals of bread-making, handmade chocolate truffles, artistic cakes, delicate pastries and the immaculate showpieces which have won him many prestigious awards. Patrick obtained his degree of Brevet of Compagnons and his C.A.P. (Certificate of Professional Aptitude), and the title of "Best Apprentice" in Alsace (top of of his field) by age 18.

Next, Patrick joined the prestigious Pierre Meyers School in Kingersheim, to specialize in the field of sugar artistry. After completing school, Patrick joined the military. He was quickly promoted by the general to Pastry Chef to the Officers Restaurant, where he catered all official and dignitary events.

Opportunities arose: at the Méridian Hotel in Newport Beach, CA as Pastry Chef; Antoine and the Southampton Princess Hotel in Bermuda; and Hotel Sofitel on the French Riviera as Head Pastry Consultant. Patrick had once-in-a-lifetime opportunities to work with two world-famous chefs: Jacques Chibois at the Hotel Gray D'Albion on the Riviera; and Christian Viller at the Martinez Hotel in Cannes. He eventually accepted a position at the Cordon Bleu in Paris as pastry instructor.

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