A beloved Australian chef who mentored young hospitality professionals for decades has died in Singapore and his family hopes to bring his body home.
Australian Culinary Federation director Patrick O’Brien, OAM, tragically died in Singapore on October 20, International Chef’s Day.
The Australian Culinary Federation shared a moving tribute to Mr O’Brien, remembering him as a “beloved mentor and advocate for chefs and young professionals across the country”.
“It is with immense sadness that we announce the passing of Patrick O’Brien OAM, a deeply loved and respected member of the Australian food community,” the federation wrote.
‘His impact on the hospitality industry and countless lives will be remembered forever.
“On International Chef’s Day, Patrick left us – a fitting final gesture from a man who gave his heart and soul to the industry.”
The federation said O’Brien’s death had left an “immeasurable void” in the lives of his wife Rose, children Ann Maree, Anthony and Martin, grandchildren, colleagues, friends and chefs.
Australian Culinary Federation president Karen Doyle described Mr O’Brien as a dear friend who had kindness, wit and unwavering dedication.
“Patrick was not only a colleague but a dear friend who influenced my life in a way that words cannot describe,” Ms Doyle said.
Patrick O’Brien, pictured right, tragically passed away
‘We share a love of our Irish heritage and a passion for training young chefs.
‘His kindness, wit and unwavering dedication left an indelible mark on me and all those fortunate to know him. “I adored him and will always treasure the memories we shared.”
Mrs. Doyle began a GoFundMe campaign to help Mr O’Brien’s family bring his body back from Singapore.
The money raised will help cover the repatriation costs and funeral expenses of the “culinary icon.”
“We are raising funds to help Patrick return to Australia and give him the send-off he so richly deserves,” Ms Doyle wrote.
‘Patrick gave his heart and soul to the industry, inspiring chefs around the world with his kindness, mentorship and passion.
“Let us come together now to honor him one last time, ensuring his family has the support they need.”
As of this writing, the fund has received 141 donations totaling $28,085, with a goal of raising $50,000.
O’Brien studied at St Mary’s College of Catering in Ireland and worked in renowned restaurants before moving to Australia to work at the Sheraton.
His desire to train the next generation of chefs prompted him to get into training and in 1995 he started Hospitality Group Training.
In 2006, he moved to North Metropolitan Tafe, where he became Director of Hospitality, Tourism and Culinary Arts, leading a staff of 87 professionals for 18 years.
Australian Culinary Federation head awarded Medal of the Order of Australia in 2023 for service to the industry
O’Brien also guided young chefs to the Culinary Olympics and international competitions in Germany, India and Thailand, winning more than 20 gold medals.
In 2023, O’Brien was awarded the Medal of the Order of Australia, an honor he proudly accepted.
‘I love what I do because I can make a difference in the lives of young people. Encouraging them to be the best they can be,” O’Brien said at the time.
He was also celebrated with numerous awards, including the Presidential Education Award from the World Association of Norwegian Chef Societies and induction into the Hall of Fame by the Western Australian Restaurant and Catering Business Awards.
Beyond his professional success, Mr. O’Brien was also active in community initiatives and was known for personally recruiting volunteers to cook and serve at fundraising events such as the Long Table Lunch for Breast Cancer and the Cancer Council. J.Oondalup Fun Run.
