ÂÜÀòÂÒÂ×

Patrick Vigue has a diverse work experience spanning over several years. Patrick most recently served as the Head Chef at Maine Beer Company, starting in October 2022. Prior to this role, they worked as a Sous Chef at the same company from June 2021 to October 2022.

Patrick also had significant culinary experience before joining Maine Beer Company. Patrick worked as a Strategic Research & Development Chef at Kitchen Partners of Maine from November 2020 to June 2021. Patrick also served as an Inside Sales Representative at Modern Pest Services from July 2020 to October 2020.

In addition, Patrick worked at Grove Collaborative as a Business Specialist from January 2020 to July 2020 and as a Grove Guide - Consultation Team member from November 2018 to December 2019. Prior to that, they served as a Sous Chef at Grey Haven's Inn from May 2018 to January 2020.

Patrick's culinary career began at 33 Elmwood, where they were involved in the initial opening and operations of the restaurant as a Sous Chef from March 2016 to March 2018. Before that, they completed an internship at the Rachael Ray Show from August 2015 to December 2015, where they assisted with the show's production and staged food demonstrations. Patrick also gained valuable experience as a Stage at Blue Hill NYC, a highly regarded farm-to-table restaurant, for a month in July 2015.

Their earlier experiences include working as a Garde Manger - Line Cook at Portland Yacht Club from May 2013 to August 2014 and as a Line Cook / "Jr." Manager at Clayton's Cafe from August 2008 to March 2014.

Overall, Patrick Vigue has a strong background in the culinary industry, with experience in various roles and settings.

Patrick Vigue pursued their Bachelor of Business Administration (BBA) degree in Business Administration and Management from the University of Maine from 2011 to 2014. Subsequently, they attended the French Culinary Institute from 2015 to 2016, where they studied Professional Culinary Arts.