Growing up, Patrick was exposed to aqua farming through the 4-H club and also helped raise sheep with his parents at the young age of five. His exposure to pastoral farming and aquaculture is still an important part of his philosophy in the kitchen at Nectar. At fourteen, he started working at the butcher shop, Valencia Pork Store. As his taste for cooking evolved, Patrick enrolled in the Academy of Culinary Arts in Mays Landing, New Jersey. He then started in the kitchen of the Waldorf Astoria, New York City. After working through the kitchen and taking lead he trained in the ice sculpting program in New York City’s Peacock Alley Restaurant.
Patrick then moved on to work with well known Scandinavian chef, Christer Larson, New York City. Former Peacock Alley chef Laurent Manrique then recruited Feury to serve as sous-chef at Gertrude’s, New York City.
Feury left New York for Les Olivades in Paris, France where he served under Chef Flora Mikula, who taught him how to source the freshest ingredients by shopping the market at Rungis.
He then returned to New York to work for Sirio Maccioni’s four star Le Cirque 2000 as sous-chef under Cambodian-born chef Sottha Khunn. “Along with the greatest food experience from a kind and brilliant chef, it was my first experience of Asian ingredients with French technique” Feury explains.
Feury moved to serve with the opening team as Executive Chef at Suilan restaurant at the Borgata Hotel casino & spa in Atlantic City, New Jersey. Under Feury’s watch, it garnered praise as Esquire Magazine’s Top 20 New Restaurants in the country.
At Nectar, Feury resources daily the fresh, local, natural, and organic ingredients
and applies them to simple French and Asian techniques.
Chef Patrick Feury
Chef de Partie/Partner
Owner / Partner
Owner / Partner
Manager / Partner
Chef de Partie/Partner
From a young age, Kenny has appreciated fresh farm ingredients. Kenny was born and raised in Heshan, Canton, China, on his family farm where they grew a variety of vegetables to match the seasons.
He always admired his mothers cooking creations and upon arriving in the United States he found a personal love for the art of cooking. Under Michael Wei, he improved his skills and later joined the Nectar team. Kenny works to maintain the consistency of Nectar's kitchen.
Julie’s love for baking stemmed from childhood as she watched and took part in her grandmothers baking. Julie attended Johnson & Wales University finishing with honors.
She then moved to Europe to study food and wine in Koblenz, Germany and Burgundy, France. Returning to the United States, Julie began her pastry career.
Julie has been a creative corner stone of Nectar pastry, baking and leadership.
MANAGer / SOMMELIER
Working in the industry from a young age, Chris has done everything from busing tables to working in the kitchen. Chris caught the wine bug while working at a luxury resort in rhode island during the summer before his senior year of college. After completing his hospitality administration degree from Boston University, he moved to Chicago and spent time working in corporate hotels. While living in chicago, Chris met his fiancée and together they relocated to Philadelphia.
Since starting at Nectar in the Summer of 2016, Chris has truly taken a head first dive into the world of wine, completing his certified sommelier through the court of master Sommeliers and continuing to innovate the wine program here at Nectar along with Scott. In his spare time Chris loves spending time with his fiancée Jessica,
exploring new restaurants together.
Christina is the face behind Nectar’s Award Winning Cocktail Program. As the opening mixologist, Christina’s artistic mind and flavor combinations have set her apart from the rest. She was voted “Best Mixologist” and her cocktail program won “Best of the Main Line: Cocktails” for the Mainline in 2017. When she is not creating, she is training for a variety of endurance races including the Ironman.