Patrick Heuberger, owner of Casse-Croute, believes that charcuterie isn’t limited to European offerings. The Swiss-born chef who trained in Brittany under family-run Charcuterie Traiteur to show us the trick of the trades.
 
Born in Geneva, Switzerland, Patrick Heuberger’s interest in culinary lured him into the industry at the age of 15. The following 16 years helped him gain invaluable experiences in refining his culinary skills from working in renowned restaurants in Europe as well as other restaurants in Australia and Asia. These include Troigois (three-Michelin-star) in Roanne, LaRive (two-Michelin-star) in Holland, Le Neptune (two-Michelin-star) in Geneva as well as Le Souffle at Hotel Intercontinental in London among several others.
 
Feeling the need to improve his English, he spent 2 years at a 5-Star Hotel Intercontinental at Hyde Park, London, where he worked in a French Restaurant Le Soufflé under 2- star Michelin Chef Peter Kromberg. He later picked up a few pointers from working at Michelin-Star restaurants like La Rive in Amsterdam; and most notably, the 3-Star Troisgros in Roanne in southern France by the banks of the Loire River, 90 km from Lyon in the heart of culinary France.