Patrick is a seasoned hospitality leader and entrepreneur with over 20 years of experience managing large-scale restaurant operations, business ownership, and elite wine programs.

A Certified Sommelier (WSET) with an Economics degree from France and wine training from Le Cordon Bleu, Patrick’s career spans high-profile roles as Wine Director and Manager at San Francisco landmarks Sens and Barcha, as well as eleven years owning and operating the beloved San Francisco restaurant, Bask.

Most recently, as General Manager, he successfully launched Bon Délire, guiding the venue to first-year profitability.

A native of Toulouse, France, Patrick currently resides in San Francisco with his wife and three children.

Originally from Toulouse, France, Chef Lionel’s love for cooking started early, inspired by weekends spent making desserts with his mother. He began working in kitchens at just 14 years old and has now spent over three decades building his craft.

Before joining Zazpi and the Basque Cultural Center, Chef Lionel spent 13 years at the French Club in San Francisco, where he continued developing his love for French and Mediterranean-inspired cuisine.

His cooking style is rooted in fresh ingredients, seafood, duck, cassoulet, and the flavors of Southern France. What drew him to Basque cuisine was its bold use of garlic, peppers, seafood, and lamb, ingredients that naturally connect with the Mediterranean flavors he grew up with.

At Zazpi, Chef Lionel is especially excited for guests to try dishes like branzino sea bass, more seafood specials, and soon, clams with chorizo. On his day off, his comfort food of choice is seafood paella, a dish he enjoys making for himself.

For Chef Lionel, the goal is simple: great food, a warm atmosphere, and guests who feel comfortable, welcomed, and able to enjoy a good time.