www.passionatehospitality.comIn recent years, Patrick has worked as Chief Operating Officer for the Marlon Abela Restaurant Corporation (MARC), with Innovative Restaurant Concepts (IRC) being established to assist with overseas operations. During this period, he helped MARC become a well-respected operator in the fine dining sector, with several of the restaurants receiving prestigious awards and accolades. Having added MARC Fine Wines and OW Loeb to the portfolio, MARC is also now a major player in private wine investment.He created a brand platform that has enforced a lasting standard of excellence and a corporate culture rooted in absolute integrity. With a quality-lead ethos he built a team of experienced, enthusiastic professionals and executed a clear business strategy. Financial responsibility was placed at the heart, employing transparent systems and procedures, periodic audits and accurate forecasting.Today, IRC works with selective clients throughout the world and has established an extensive network of Food & Beverage professionals with a depth of expertise. Patrick sees an exciting future with Innovative Restaurant Concepts, seeking challenging projects that can utilise his experience and leverage his recent success.

In the seventeen years he spent at the Marlon Abela Restaurant Corporation, Patrick played an integral role in building of an international restaurant group. Setting the standard in fine dining and wine, it comprises of seven award-winning restaurants on both sides of the Atlantic. Each have earned much attention and critical acclaim, featuring in high-profile publications around the world.This level of success was achieved by providing a consistently outstanding level of service and the finest culinary experience. Patrick and his team spent considerable effort in securing reliable sources of quality local produce and- when necessary- the best ingredients from Japan, Provence and Italy.Wine was also made a cornerstone of the brand, with truly superb wine lists becoming a characteristic of the group. Patrick worked closely with prestigious wineries as well as subsidiaries MARC Fine Wines and O.W. Loeb to build a collection that is popular and celebrated. To illustrate this, The Wine Spectator has awarded MARC the Grand Award every year since 2005. MARC is the only restaurant in recent years to have earned Grand Awards for restaurants in New York and London at the same time.

Project Assignments10 TRINITY SQUARE, London, UK - F&B feasibility studies for hotel, apartments, restaurant & bars collection. ARMANI HOTEL at the Burj Kalifa, Dubai, UAE - Development of two Japanese restaurants in the iconic Burj building.BRITISH AIRWAYS, London, UK - Business development for training and scaling of service delivery practises for cabin personnel.AEROFLOT, Moscow Russia - Business proposal for Business and First Food & Beverage programs

The company consists of 30 Hotels in India, Australia, Indonesia, Egypt, Saudi Arabia, Sri Lanka and Mauritius. The group also owns and manages airport flight services & restaurants, free-standing restaurants, clubs and cruisers. 9 hotels are in Leading Hotels of the World. There are approximately 35,000 meals served daily throughout all locations. Annual food and beverage revenues exceed $280,000,000 US dollars. Food and beverage team held 4000 employees.Operational Responsibilities:F&B positioning and concept development; creating platforms and processes; Property visitations/ corporate support services; Standards audits and support; Corporate F&B strategies; Corporate F&B marketing and PR campaigns; F&B operational, pre-opening &SOP's procedures & cost control directives manuals; Approval of unit budgets for F&B financial forecasts, marketing plans and Capex. HR-benchmarks included: creating talent, orientation, training, recognition, empowerment & retention.Development Responsibilities:Pre-opening critical paths; Master purchase list;Concept development;Consultant and interior design coordination; Pre-opening cells creation; On-site project coordination.“I have known and worked with Patrick Willis for the past four years. During his tenure with our Company as Corporate Director, Food & Beverage, he has had numerous achievements. His contributions to Food & Beverage have set a new course, not only for us today, but for future generations to follow. Patrick has raised the Food & Beverage benchmark for our group by introducing new concepts, measurable standards and operational manuals that enable us to compete in the global market place. He implemented the Food & Beverage profit protection plan, cost control measures and revenue enhancement strategies company-wise that are showing results through higher revenues, greater profits and better management systems. I will miss him.„Ravi Bhoothalingam, President, The Oberoi Group

The St James Hotel, Los Angeles General ManagerThe St. James’s Hotel originally completed in 1931 and was formerly The Sunset Tower. In 1979 the hotel was placed on the National Registry of Historical Places of the United States. The hotel features 63 rooms and suites, a fully equipped health center, sauna and swimming pool, a restaurant and bar, catering accommodations and 24hrs Room Service. The Hotel had been recently sold and a new management group acquired the rights to the property.Cascade Hotel, Sun City, South Africa.General ManagerThe hotel features 243 guest rooms and suites with a theme of cascading water, inside and out, designed by Lionel Levine, one of South Africa's most legendary hotel designers. The luxurious double rooms and suites all have private marble bathrooms, air conditioning, direct dial telephones, mini bar, color television and radio. Each room has a view of the peaceful award winning tropical gardens, lagoons, and Pilansberg National Game Park.There are three restaurants, including the Peninsula on the water's edge, which specializes in New African cuisine, two bars, banqueting facilities, 24hr Room Service and Food & Beverage service at the pool. Recreational and guest services offered include two 18-hole Gary Player PGA Championship golf courses, swimming, squash, water sports, horseback riding, tennis, bowling, health and fitness center, theatrical extravaganzas, slots and casino gaming.Co-created East-meets-West restaurant Hong Kong

The Regent New York (now named The Four Seasons)Hotel ManagerThe Regent New York designed by the renowned architect I.M. Pei is the city’s tallest hotel located at 57th Street. The 57th Street entrance features a Grand Foyer with 33 foot high ceilings terraced dining and conversation seating area. The 58th Street entrance of the hotel consists of The Grill featuring American cuisine and the Bar. Guest Rooms averaging 600 square feet are contemporary with custom designed English Sycamore, leather furnishings and oversized large marble bathroom with separate dressing room.The hotel was sold and Four Seasons acquired the management contract.Responsibilities included, creating a brand vision and mission roadmap, pre/post brand positioning, establishing minimum standards and SOP's, a sound operating philosophy, HR platforms and benchmarks, business development strategies (pre/post) and procurement.1991 Regent International Hotels- Hong KongCorporate assignment at the Regent Hong Kong and the Regent Bangkok.Reporting to the President and Chief Executive Officer of Regent International Hotels.“ Patrick is an outstanding Food and Beverage executive. He was engaged as the Hotel Manager of the Regent New York during the pre-opening stage. His thoroughnes and his inner drive and energy was contagious. He had the ability to motivate people by combining professional credibility with enthusiasm and a high level of energy. He was also a truly dedicated professional. Being au courant with new worldwide trends in the industry, through (among others) his assignmenets at the Regent Hong Kong and Bangkok for our company, he planned and developed the F&B outlets in the Regent NY. Most of those concepts are still present in what is now the Four Seasons NYC. I would recommend this very competent leader and executive. „Bob Burns, President, Regent Hotels and Resorts

Turnberry Isle Resort and Club, is a Rafael property, a member of Leading Hotels of the World, offers 300 acres of seclusion and tropical splendor. Overlooking the ocean, the property is located between Miami and Fort Lauderdale. There are 344 spacious luxurious marina, yacht club, country club rooms and suites, two 18-hole Robert Trent Jones Championship golf courses, 24 multi-surface tennis courts, a marina with 117 deep water slips, a full service spa, 3 swimming pools, a 50,000 square foot conference center, 5 restaurants and 8 bars.Annual revenues exceed $50,000,000.“ Patrick was during the course of construction, renovation and hotel operations, a most skilled professional with a tremendous experience regarding such demands. Focus, passion and commitment were his attributes. Undertaking of the culinary and service standards were at the highest level. He met our expectations to the fullest, sending a very clear message of our culinary definition. The resort consisted of 350 suites and rooms, two Robert Trent Jones PGA golf courses, a spa, six restaurants and banqueting facilities for up to 1500 guests. He took charge and implemented financial benchmarks that were profitable. „K-H. Zimmerman“ The Rafael group engaged Patrick with specific tasks as he was knowledgeable in projects, design and all operational components. A most accomplished professional who understands quality and innovation. His contributions and implementation of procedures provided us with a successful operational culture, processes and a platform for growth and continuity. His expertise and professionalism have earned him the admiration of his subordinates as well as his peers. „Georg R. Rafael, Rafael Group

Responsible for creativity and developing innovative concepts, creating a culinary destination, providing leadership, ensuring the successful opening, of all new restaurants and bars, training of staff according to Rosewood Hotels objectives and implementing measurable operational standards and targets related to food and beverage that meet the highest expectation. Pioneered the American food movement in all Rosewood Hotel locations. Hotel Crescent Court, Dallas, TexasFeatures 195 guest rooms and 31 suites, two restaurant areas, a bar and intimate lounge in the Great Hall Lobby, a gourmet food store, and a private dining Club, Banquet and meeting space, located on the main floor, consists of eleven rooms accommodating 10 to 300 persons, including pre-function area and a ballroom. Hotel guests have access to a recreational deck and year-round swimming pool along with extensive health club facilities. Food and Beverage revenues exceeded $8,000,000 yearly.Responsibilities also included the following locations:The Mansion on Turtle Creek, Dallas, TexasThe Remington on Post Oak Park, Houstan, TexasHotel Bel-Air, Los AngelesHotel Hani-Maui, HawaiiCrescent Club Restaurant and BarThe Spa at the Crescent“Patrick was instrumental from the onset in the start-up of Rosewoods Hotels and Resorts. His ability to work within the design process and the various consultants brought on board to do a project was crucial. As Corporate Director of Food and Beverage for the group he planned, opened and oversaw our most prestigious properties. With a keen sense of quality, creative and innovative spirit he made it his mandate to implement the highest standards of Food, Beverage and Service. He has been instrumental in positioning our Restaurants resulting in worldwide recognition and highly prestigious accolades. His knowledge and abilities are highly regarded throughout our Company.„Robert D. Zimmer, President, Rosewood Hotels

Copley Plaza Hotel - Copley's manager, Hotels of Distinction, BostonBiltmore Plaza Hotel, Food & Beverage Director, Hotels of Distinction, Rhode IslandHyatt Regency, Catering Executive, Dearborn, MichiganCheckers Hotel, Hotel Manager, Los Angeles, California - 1988/1989