Patrick Feury Cause Of Death- Chef And A Partner At Nectar Restaurant

Patrick Feury, 57, a chef with a global repertory and curiosity, died on Saturday, February 12, 2022. His death happened at his house in Paoli following an accidental fall, confirmed by his brother Terence Feury, a chef.

Who was Patrick Feury?

Mr. Feury, who grew up in Middletown, New Jersey, was a partner and chef at Nectar in Berwyn. It is a prominent Main Line tourist restaurant. He was also a shareholder in Danlu (later the Common) in University City. It got closed in 2020 due to the pandemic.

He was a strong supporter of local farmers and food producers, particularly those in Chester County. As per sources, where he worked with Yellow Springs Farm. His ice sculptures and fishing adventures were well-known.

Mr. Feury, who is divorced and has a son, Thomas, 16, and a daughter, Nicole, 18, had been living with Cornacchio and her daughters, Paige, 11, and Pali, 9.

His close ones’ statement for Patrick Feury

Terence Feury, executive chef at Forty 1 North in Newport, R.I., and three years Patrick’s younger, stated, “I’ll say it the simplest way I can: He just wanted to be liked and make others happy.” Whether it was brewing rival beers or competing on the Food Network’s Beat Bobby Flay, he and his brother had a friendly sibling rivalry. (Terence came out on top, but lost against Flay.)

Jessica Cornacchio, his fiancée, met him about five years ago while playing bingo and described him as “my greatest buddy.” (She stated that he offered to divide his profits.) “He was hilarious, clever, and bright,” Cornacchio added, “and he made everyone feel like he was a close friend.” “He also wanted people to know where everything came from.” She said, “He went out and met the farmers and brewers, and he was fantastic at building relationships.”

Michael Wei, a partner in Nectar who recruited Mr. Feury and made friends with him, stated, “He put all of his attention to the minutiae.” “The sadness is indescribable,” said Henry Chu, another partner.

Career of Patrick Feury

At the age of 15, Mr. Feury got his first work as a pot washer at a butcher shop. He and his brother both graduated from the Academy of Culinary Arts in Mays Landing, New Jersey. Mr. Feury turned his internship at the Waldorf Astoria Hotel in New York City into full-time employment as a senior.

In 2004, he made his most promising move yet: partnering with others in a glitzy renovation of a dive bar named Billy Jake’s into the elegant Nectar.

Nectar boasts a $250,000 silk-print Buddha in the dining room and lengthy gold and burgundy velvet drapes styled like monks’ robes, making it the Main Line’s response to Center City’s Buddakan. Mr. Feury engaged a sushi chef with Japanese training to work the counter.

In 2008, Mr. Feury and his brother opened Maia in Villanova, a Scandinavian-themed restaurant, coffee, and gourmet food market that shuttered a year later.

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