Patrizio Sacchetto
Exective Chef Oasis Bar & Grill

 

Patrizio Sacchetto was raised in Switzerland near the resort town of Stresa, where he acquired his passion for cooking by watching his mother and grandmother prepare meals for the family. Since this region of Switzerland encompasses many prestigious hotels and resorts, Patrizio began his career as a chef right in his backyard, sharpening his talents and skills at some of the best restaurants in Europe.

Patrizio’s cooking philosophy is to continually generate fresh ideas and change menu items to incorporate seasonal ingredients. He believes a great chef must have knowledge and consistency, as well as the ability to be creative and flexible.

While in Europe, Patrizio studied with Master Pastry Chef Gaston Lenotre in Paris and then came to the United States to apprentice with renowned Chef René Verdon, White House Chef for President John Kennedy. He also served as an honored invitational instructor at famous chef culinary schools in Tuscany, Canada and Hong Kong.  Patrizio spent time teaching at the Chef Martin Yen Cooking School and as lead instructor at the California Culinary Institute in San Francisco.

He has co-authored three cookbooks to date, “A Taste of San Francisco,” “Umberto Menghi Pasta Book” and “Open Hand,” which was sold to raise money for charity.

Chef Patrizio has won numerous awards including the Silver Medal in the American Chefs Association National Competition; Sunset Magazine’s Chef of the Year (1992); Best Educator in Culinary Field Medal by Toque Blanches Europe & International Club; First Place in International Competition hosted by California Culinary Academy; Grand Master Chef Medal awarded by Emanuel Courvoisier; Master Chef Award by National Registry of American Outstanding Chefs and other notable honors.

He has hosted many world-class culinary events, such as preparing the Academy Awards dinner at the famous Rex Restaurant in Los Angeles. Patrizio has created menus for a long list of politicians and celebrities, and most notably with cooking legend Julia Child on American Institute of Wine & Spirits charity events.

At Oasis Bar & Grill, Chef Patrizio has fashioned a menu focusing on light fare with a Southern France/Provence influence. His dishes are designed around seasonal products, using a lot of vegetables – never fried.  He excels at working with fresh seafood and wild game, creating fabulous entrees that are baked, roasted or sautéed. His menu aims to provide guests low-calorie, healthy options that are unique culinary presentations that expand the experiences of your palette.