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Patrick Ogheard has extensive experience in the culinary and hospitality sectors. Since May 2012, Patrick has served as the Dean of the EHL School of Practical Arts and is a member of the Executive Leadership Team, also holding the position of Co-Director of the Institute of Nutrition R&D. Prior to this, from April 2008 to May 2012, Patrick worked at the Centre de Recherche de l'Institut Paul Bocuse as Chargé de la pratique for various studies and research. With a notable culinary background, Patrick held roles including Chef de Cuisine at La Ferme Saint Siméon, achieving high ratings from Gault and Millau and earning a Michelin star, and was also involved in high-profile projects, such as the relaunch of in-flight dining for Air France's Concorde. Patrick's education includes a Master's degree in Hospitality and F&B Management from the University of Toulouse and ongoing studies at IESE Business School.