Patrice Martineau - the culinary virtuoso and inspirational force behind Bettini Restaurant and Roxana Bar – began his career in the same city he began life: Champagne, France. Gathering early experience at Le Chateaubriand and Le Valentino (two of Champagne’s finest eateries), Patrice later moved to Burgundy, where he assumed the post of Chef de Partie at Abbaye de Saint Michel, a two-star Michelin restaurant. Later, in that same region, Chef Martineau moved on to La Cote Saint-Jacques, a three-star designee of Michelin’s.
Not long thereafter, Chef Martineau moved to New York and served as Chef de Cuisine at Daniel Boulud's iconic New York eatery, Daniel. There, he served as Boulud's second-in-command for 6 years amidst Manhattan's highly competitive and robust culinary landscape.
Martineau was then tapped to assume the role of Executive Chef at London's Savoy Hotel, before joining the pre-opening team as Chef de Cuisine for Peter at the Peninsula, Tokyo. Following that position, Patrice was appointed Executive Chef at the Belmond El Encanto Hotel, until he assumed the chief culinary position at f the Viceroy Palm Springs.
Most recently, Chef Martineau served as the Executive Chef at Montage Beverly Hills, home to the acclaimed Rooftop Grill and £10 Bar.
We are both proud and thrilled to have Patrice and his team preparing works of culinary art daily at both Bettini and Roxana – and we feel confident you'll feel the same after dining with us!