Patrick Feury, former executive chef and co-owner of Nectar, a renowned Asian fusion restaurant in Berwyn, played a key role in the Main Line’s culinary renaissance, writes Anne E. Hill for Main Line Today. 

Feury, a New Jersey native, started his career at a local butcher shop doing from-scratch cooking. He later enrolled in the Academy of Culinary Arts in Mays Landing. He interned at Peacock Alley at New York’s famed Waldorf-Astoria hotel. Then following a brief stint in Paris at Les Olivades, he returned to New York City for a position at Le Cirque. 

After honing his passion for French cooking, he cultivated a second love for Asian cooking under chef Sottha Khunn. 

He worked at several prominent restaurants before coming to Chester County to open Nectar in the early 2000s, the Main Line’s answer to Buddakan in Old City. There along with his partner, Feury curated a menu so exceptional it allowed local foodies to skip Center City. 

Their main philosophy was to “Approach love and cooking with reckless abandon.” 

Sadly, Feury’s culinary journey was cut short in February 2022 at age 57 after dying from a fall. The county and beyond mourned the loss of the chef and continue to remember his skills and personality more than a year later.

Read more about Patrick Feury’s lifetime of cooking in Main Line Today. 

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