Chef Patrick Guerra

Chef Instructor, Culinary Arts

Instructor Patrick Guerra
Location: Online Programs
Favorite Dish: Risotto with Asparagus and Taleggio Cheese

"I enjoy the satisfaction of seeing my students growing and learning."

Chef Patrick Guerra

About

Certified Executive Chef® Patrick Guerra is an accomplished international chef with a proven track record of delivering unique culinary experiences around the globe. He has held leadership roles as executive chef for renowned hospitality groups such as Marriott, Omni, and Intercontinental Hotels, excelling in high-pressure environments that demanded excellence and precision. Currently based in Lugano, Switzerland, Patrick serves as a diet chef in a hospital and has also worked in private clinics, demonstrating his versatility across culinary disciplines.

Patrick’s expertise spans both European cuisine and competitive culinary performance. He has earned numerous medals in national and international competitions and was a member of the Culinary Olympic team at the Art Institute. At Le Cordon Bleu in Dallas, he taught under Master Chef Lennard, leading student teams to success. He is also a proud member of prestigious culinary organizations, including Les Amis d’Escoffier, Les Toques Blanches International, Caine des Rôtisseurs, and the American Culinary Federation.

Professional EXPERIENCE

  • Executive Chef - Marriott Hotel South Houston, Houston, TX
  • Executive Sous Chef - Intercontinental Hotel Houston, Houston, TX
  • Executive Sous Chef - Omni Hotel Four Riverway Houston, Houston, TX
  • Executive Chef - Trattoria Grappolo, San Luis Obispo, CA

Dish Examples

Arroz con Pollo

Arroz con pollo is a beloved Latin American dish that brings together seasoned rice, tender chicken, and vegetables all cooked in one pot. This makes it an ideal meal to serve a large crowd or to enjoy with family. This dish also reminds me of my Italian roots.

arroz con pollo on a white restaurant plate with garnish

Chicken Etouffe

Indulge in the delectable flavors of chicken étouffée, a traditional Creole stew that’s a true culinary treasure. This dish is crafted with a rich roux—an exquisite blend of flour and butter—that forms the perfect base for tender chicken, vibrant vegetables, and an array of aromatic spices. Served over fluffy rice, chicken étouffée tantalizes your taste buds with its meaning in French: "étouffée," which translates to "smothered" or "suffocated," perfectly describing how each ingredient melds together in this comforting dish.

two restaurant quality plates of chicken etouffee on a table with the recipe in the background

Education

  • Bachelor of Science-Culinary Management, The Art Institute of Houston
  • Bachelor of Science-Food & Beverage Management, The Art Institute of Austin
  • Associate of Science Degree in Hospitality, Swiss Culinary School

Special Interests

I like to bike and spend time in the ocean.

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