Chef Patrick Heuberger, Assistant General Manager (Retail) of Huber’s Butchery, looks after the charcuterie department having trained in France for six months in the art of charcuterie.

Born in Geneva, Switzerland, Chef Heuberger interest in culinary lured him into the industry at the age of fifteen.

The following 16 years helped him gain invaluable experiences in refining his culinary skills by working in renowned restaurants in Europe, as well as other restaurants in Australia and Asia.

These include Troisgros (three- Michelin-star) in Roanne, LaRive (two-Michelin-star) in Amsterdam and 2 years at Le Souffle at Hotel Intercontinental in London under Two-Michelin starred Chef Peter Kromberg.

Now Chef Patrick utilises the skills and knowledge he has gained to take Huber’s Butchery to greater heights.