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Four Seasons Hotel Westlake Village, California

  • Two Dole Drive, Westlake Village, California, 91362, U.S.A.
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Patrick Fahy

Executive Pastry Chef
"Pastry is elegant; it is a luxury. It's a finale to an evening and the last impression left on a guest. It's celebratory and I love how it bring happiness and excitement."

 

Four Seasons Tenure

  • Currently since 2016
  • First Four Seasons Assignment: The Ritz-Carlton Chicago (formerly a Four Seasons hotel)

Employment History

  • The French Laundry, Napa Valley; Trump International Hotel & Tower, Chicago; Sofitel Chicago Water Tower; Blackbird, Chicago; The Ritz-Carlton Chicago (formerly a Four Seasons hotel); Restaurante San Vito, Italy

Birthplace

  • Chicago, Illinois, USA

Education

  • Apicius, Florence; The French Pastry School, Chicago; Notter Pastry School, Orlando; Valrhona, France

Languages Spoken

  • English

Executive Pastry Chef Patrick Fahy oversees the pastry department at the multiple food and beverage outlets at Four Seasons Hotel Westlake Village in addition to catering and room service. From creating unique and intricate desserts for the Hotel’s restaurants to reimaging the parties at the Hotel’s coffee bar and baking fresh breads for the Prologue monthly chef’s table dinners, Chef Fahy bring his years of expertise and attention to detail to each creation.

Fahy hails from the critically acclaimed Thomas Keller destination restaurant The French Laundry, which most recently earned the Michelin Guide San Francisco highest rating of three stars for the sixth year in a row. At The French Laundry, Fahy was the Head Pastry Chef responsible for the dessert and mignardises program, and regularly collaborated with Keller’s other restaurants including Per Se, Bouchon, Bouchon Bakery, Ad Hoc and Ad Lib.

As executive pastry chef of Trump International Hotel and Tower Chicago, Chef Fahy led the restaurant Sixteen to earn two Michelin stars in 2013. At Blackbird restaurant Chicago, Fahy was a James Beard Finalist for Outstanding Pastry Chef in 2011 and a Semifinalist in 2012 and 2013. Fahy has also worked in the pastry kitchen at The Ritz Carlton Chicago (formerly a Four Seasons hotel). It was here where Fahy was introduced to the art of fine dining pastry and developed a passion for becoming a top-rated pastry chef.

Earlier in his career, Fahy worked in Tuscany, Italy at San Vito in Fior di Selva. The restaurant was situated in a vineyard, and here he learned from his mentor, Andrea Bianchini, to utilise local and indigenous ingredients. This experience has remained with the acclaimed chef throughout his career and is still how he approaches his dishes today, always keeping in mind the five senses and giving his guests an unforgettable experience.

Fahy credits Four Seasons to igniting his passion for pastry at the highest level, and with his return to the renowned brand he celebrates a homecoming of sorts. At Four Seasons Hotel Westlake Village, Fahy has sprung into action with new menus in the Lobby Lounge, ONYX, room service, and most recently Stir, the Hotel’s gourmet coffee bar. When Chef Fahy is not leading the Pastry Kitchen at Four Seasons Hotel Westlake Village, he can be found spending time with his wife and young daughter Mattea.