Patrick Grangien was raised on the west coast of France and got into cooking by “pure accident”. He recalled going to the market with his mother, “who bought fish only if they were flapping on the table”. No wonder he went on to win the National Seafood Challenge in 1988!

Patrick trained with some of greatest chefs in France. He was chef saucier for Paul Bocuse in Lyon, sous chef for Jacques Maximim at the Hotel Negresco in Nice, and accompanied Michel Guerard on his first job in New York.

In 1985, Chef Patrick Grangien and his wife Christine opened the intimate 45 seat Café Shelburne, in Vermont, and the Great Chefs television crew showed up in 1992 to tape Chef Patrick, for their Great Chefs of the East television series, for The Discovery Channel. Chef prepared a Loin of Venison entrée and a Maple Syrup Gratin dessert. He also prepared a Fillet of Rabbit Salad for a PBS Special, Great Chefs, French Fest.

After 28 years of running one of the best fine dining secrets in the northwest, he and his wife decided last October 2013, to retire and turn the reins of his beloved French restaurant, Café Shelburne, over to his former sous chef, Bill Iliff, and Weston Nicoll. Chef Patrick & his wife Christine are moving on to new exciting non-food related projects