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Home California CA News PATRICE MARTINEAU JOINED VICEROY PALM SPRINGS AS EXECUTIVE CHEF

PATRICE MARTINEAU JOINED VICEROY PALM SPRINGS AS EXECUTIVE CHEF

By M+E Staff

A French-born executive chef, Patrice Martineau brings his experience as a leader of prestigious culinary teams to the Viceroy Palm Springs’ Citron Restaurant.
 
Raised in the Champagne region, Martineau trained at a French Michelin Guide-starred restaurant before working with the Daniel team in New York City. In 2005, after several years as Daniel Bouloud’s second-in-command, the chef returned to Europe as the youngest executive chef of London’s well-known Savoy. Martineau later moved to Tokyo to join the Peter at the Peninsula Hotel team, where he served as the chef de cuisine.
 
Most recently, Chef Patrice offered his culinary expertise for the newly reopened Belmond El Encanto Hotel in Santa Barbara.
 
“As Palm Springs is experiencing a renaissance in culinary experiences, we are exciting to have Chef Patrice here to take Citron to an unsurpassed level that will bring Viceroy Palm Springs to the forefront of dining in the area,” said Marie-Helene Morowati, general manager of Viceroy Palm Springs.
 
Appealing to planners, Citron’s 800-square-foot space seats up to 80, with options for free-standing tables, or a more open banquet-style with patio seating can accommodate an additional 30 guests.
 
 “I look forward to adding some international flair to Citron’s menu and sharing my interest in regional California cuisine with Viceroy Palm Springs’ gastronomically-minded guests,” said Martineau.
 
Viceroy Palm Springs’ resort is surrounded by lemon trees and the Citron restaurant and Bar was designed by Kelly Wearstler. New menus were recently debuted.

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