Stuart Pate was born in 1961 in Devon, England, and after completing his schooling, he attended Tiverton College, then graduated from Exeter College. He continued on to the Royal Institute of Health & Industrial Catering for Pastry, and the South Ealing Catering College in London.
In 1980 he began apprenticing at Exeter’s Rougemont Hotel, then in 1981at the Hyde Park Hotel in London, and then the Chateau Hotel in Australia from 1983-1984. Between 1985 and 1988, he took some time off, catering and lecturing before joining the Savoy Hotel in London as pastry chef in 1989. In 1991, the Dorchester hired him as pastry sous chef, quickly promoting him to head pastry chef.
In 1996, Great Chef Paul Gayler brought him over to the Lanesborough as head pastry chef and in 1999, the Great Chefs television team showed up to tape Chef Pate for their Great Chefs of the World television series, to be aired over the Discovery Channel.
Fruit and Lemongrass Panna Cotta
Serving: 4 Print Fruit and Lemongrass Panna Cotta By Great Chefs October 15, 2015 Lemongrass-infused cream is jelled into timbales or molds of panna cotta. The mild cream is accented with a variety of crystallized fruit and fresh fruit. A sauce of passion fruit and hot chilies adds a surprise zing. Ingredients Panna Cotta Heavy […]