Internationally experienced chef, the Italian born Brunelli Guerra began working in the hospitality industry as a youth in Switzerland.

Chef Patrick Brunelli Guerra is the Executive Chef for the Hobby Marriott Hotel and the SPIRITZ RESTAURANT. Chef Patrick received his first culinary experience growing up in Switzerland. Where he began his culinary journey at the Hotel "Orselina" in Locarno where he completed a three year apprenticeship. He then went on to take a position as Commis Saucier at the Souvretta House, where he learned to pair exceptional food with fine wines.

He went then in Geneve to take a position as chef Tourant at the "Restaurant Parc des Eaux Vives" which specialized in Spa Cuisine & healthy lifestyle working under Claude Legras MOF 1992.

In 1996, he answered his Country's call; he was stationed in Bern where he served in the officer's dining facility. Upon his Military release Patrick traveled to Banff, Canada and the Restaurant Beaujolais as Sous-Chef, in this 100 best French restaurant in Canada. This experience leads to Andre Ledoux French Master Chef that worked under Paul Bocuse three Michelin Star Chef, to ask Patrick to work at the Luxuries Sonnenalp Resort in Vail Colorado and then the Five diamond Hotel Omni in Houston Texas. Patrick spent the next 2 years at the Omni Hotel Houston.

Chef Patrick took the position as Executive sous-chef at the InterContinental Hotel in Houston. In 2007, he landed at the Hobby Houston Hotel where he catered to the Social scene, featuring Spirit Restaurant, where he is preparing Global cuisine for Houstonians and well traveler visitors.

Recognized by the American Culinary Federation a Certified Executive Chef. Member of the Chaine des Rotisseure, the Les Amis de Escoffier and the prestiguis Les Toques Blanches. Among numerous prizes, Brunelli-Guerra earned gold medals in such international culinary competitions as the 1996 Erba, Italy; 1997 Swiss Crans Montana; and the 1999 Lethbridge in Canada.