Chef Patrick Ponsaty, Chef de Cuisine

An Award-Winning Chef

Thirty years experience, intense international training with some of the world's most famous chefs and an impressive 14 Michelin stars led Chef Patrick Ponsaty to his latest role, Chef de Cuisine of Mistral at Loews Coronado Bay Resort.

The fifth generation French chef began his culinary career in his father's restaurant, Cochon de Lait (the Suckling Pig) in the town of Caseres, near Toulouse in France. By the time he was 10, he was working beside his father, preparing roasted chicken, pommes frites and a menu of traditional French favorites. Raised with a strong sense of his family heritage, he went on to years of classical training. That explains his dedication to the simple, intensely flavorful, modern French cuisine which is now his specialty. Chef Patrick graduated from culinary school, then completed an apprenticeship at one of the finest restaurants in Toulouse. He trained at a variety of Two-and-Three Star Michelin restaurants in France and Spain under legendary chefs Didier Oudill and Alain Ducasse. He served as Chef de Cuisine at El Bizcocho at Rancho Bernardo Inn, where he was given a Mobil Five-Star Rating, then earned an impressive Very Good to Excellent rating from Zagat as Chef de Cuisine at Bernard O' in San Diego.

Among his awards and accolades, Chef Patrick was recognized as Best Hotel Chef in America by the James Beard Foundation, and Best Young Chef in Spain by the Spanish Culinary Council. In 2010, he was named one of the Top 10 Chefs in San Diego by San Diego Reader and Best Chef in Coronado by Coronado Lifestyle Magazine.

Today, Chef Patrick leads the kitchen at Mistral Restaurant San Diego where he brings to the San Diego dining world an evolution of French cuisine, infused with robust, intense flavors inspired by the ingredients of the Mediterranean Coast, and from his fond memories of cooking beside his father.

A Recipe by Chef Patrick - Orange Blossom Mousse

INGREDIENTS

• 2 Butternut Squash
• 6 carrots
• 1 Spanish onion
• 1 orange
• 1 thumb ginger
• 1 vanilla bean
• 1/2 gallon whole milk
• Water to cover
• Salt to taste
• 6 oz Cream
• Orange Blossom to taste

PROCEDURE

1. Peel and remove seeds from squash and large rough dice.

2. Peel and large rough dice carrot, onion and ginger.

3. Cut orange into quarters and remove seeds. Cut vanilla in half and scrape.

4. Place above ingredients with milk and water in saucepan, bring to boil and simmer, covered, for 35 minutes or until fully cooked.

5. Strain and then place on a parchment paper lined sheet pan and dry under low heat under salamander or oven.

6. Put mixture in large blender, remove vanilla bean, and add salt, orange blossom and cream. Blend until fully pureed. Cool.