5th ANNUAL ARTSEA CAFÉ PERFORMING CHEF
Patrick Dahms
Executive Chef
Hilton San Diego Bayfront
Patrick Dahms, Certified Executive Chef, began his career in cuisine nearly 22 years ago. His love affair with food and the hospitality industry began in his mother’s kitchen and he remembers vividly the summer vacations at his uncle’s restaurant in France where he observed his aunt making fresh pizza Marseille-style and the smell of authentic “choucroute” as well as slurping his first oyster in the oyster beds of Belon, Bretagne.
Chef Dahms was born in Luebeck, Germany and attended culinary school in Hamburg, Germany, during his apprenticeship at the world famous “Hotel Vier Jahreszeiten” where he became a certified chef and began his career. Not long after graduating, Chef Dahms began his globetrotting career, accepting a position at the 1700-room Anaheim Hilton and Towers in California. Dahms has garnered several awards for his cooking including four bronze medals at the New Zealand Culinary Arts Festival. He is experienced in Mediterranean, Middle Eastern, Italian, German, Scandinavian, French, Thai and Japanese cuisines, and has done “large” week-long kosher groups, including kosher off-premise catering for the Wexner Foundation.
Chef Dahms has worked in luxury properties the world over, including Germany, New Zealand, Bermuda and the United States. Before joining the Hilton San Diego Bayfront, he spent 2 years at the St. Regis Aspen, as well as two years at the Intercontinental New Orleans. Chef Dahms is fluent in German, English and French.
