Patrice Ibarboure is a perfectionist who approaches the creation of desserts as a real challenge. Always on the lookout for new ideas, he travels the world to pass on his savoir faire in the most prestigious pastry schools. Already in contact with the world of catering thanks to his family’s restaurant, he studied both pastry and cooking, before embarking on a course of specialisation in the most prestigious gastronomic institutions. Immediately after completing his studies, he decided to move to Paris to refine his pastry-making skills, working for two years at Fauchon. He then collaborated with Pierre Gagnaire, an haute cuisine restaurant, and later worked for a period at the Hôtel de Crillon with Jérôme Chaucesse. In 2011, he moved to New York, where he worked for two years with chef Daniel Boulud, a leading figure in French cuisine in the United States. In 2013, he returned to France to join the family project at the La Table des Frères Ibarboure restaurant in Bidart, working alongside his brother Xabi, the head chef. Together, they helped to grow the restaurant’s reputation, which has been awarded four Gault & Millau toques and a Michelin star, with its high-quality cuisine and pastries. The most prestigious recognition of his career came in 2019, when he was awarded the title of Meilleur Ouvrier de France (MOF) Pâtissier Confiseur, under the guidance of mentors such as Thierry Bamas.

In addition to his work in the restaurant, Ibarboure is also active in training and professional demonstrations.