Patrick BONNE

Le Fellini, Ixelles (Bruxelles)
1989-1997 : Caterer at Rivieren Castle, at Ganshoren
1997-2000 : Chef at the Stelle, then the City Park, in Zaventem
From 2000 : Chef-Owner of the Fellini Restaurant in Ixelles.

First steps in cooking

Son of restaurateurs, Patrick Bonne spent his childhood at the "Brasserie de la Gare du Nord", his parents' restaurant in Brussels.
To begin with, the young man chose another career : from 18 - 22, he took a course in commercial engineering. When finally he came back to cooking, it was "for love of the foodstuffs and to express his creativity".
From then on, his experiences have been varied : for 8 years he was a caterer at Rivieren Castle, at Ganshoren, preparing banquets for 10-3000 people. Later, he was introduced to Mediterranean food, which he continues to explore on a daily basis in his own restaurant "The Fellini".

Training for the "Bocuse d'Or"

Up till now, the Belgian candidate claims to have no experience of competitions.
But this means nothing : since his selection for the "Bocuse d'Or"( last February), he is training on average five hours a day, on the advice of the Belgian team.
Patrick Bonne reckons this preparation time will be "one of the strongest in his career".

Outside the kitchen

In the few moments spent outside his kitchen, the Belgian candidate devotes his time to his wife and his six children.
Ehen he can, he likes taking care of his garden.

Between us...

The candidate speaks French, Dutch and English.
What his mother thinks of his cooking:
"She hasn't tasted my professional cooking"
If he was a product, he would be…
"A well-sharpened knife, with which I can be precise in my work"

His Commis

Frédéric Gérard wants to take part in the "Bocuse d'Or" to have the chance to meet the great international chefs, and to undergo a tremendous professional experience.

Patrick Bonne works with CHROMA type 301 knives.

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