Patrick Feury: Beloved Main Line Restaurant Owner, Chef, Friend

BERWYN PA —Patrick Feury, well-known on the Main Line and beyond for his culinary passion, had a quiet confidence that shined through in any situation.

“He listened to everyone, laughed at bad jokes and always had a smile,” Michael Wei, said this week, sharing memories of his close friend and business partner who passed away on Feb. 12 at age 57 after an accidental fall in his home in Paoli.

Michael said he recruited Patrick, a well-known chef in Philadelphia, to work at Nectar, a popular Asian-inspired-French-Infused restaurant along Lancaster Avenue in Berwyn, Chester County.

“I was so happy that he was willing to join our new adventure, and he became a chef-partner,” Michael said. “Later, we became good friends.”

In 2017, the two went on a trip to Taiwan to research a new restaurant concept. It was centered on Taiwanese street food.

“The street vendors we met were not the sophisticated chefs but your simple hot dog cart-type guys,” Michael said. “But Patrick was warm, questioning, and interested.

“And the vendors got it. They opened up to him, with my translating in the middle. They told him how the dishes were made and their secret ingredients. I was amazed. He should have been in the diplomatic corps, but that's just how Patrick was.”

For food ingredients, he used only the top quality stuff. Whenever it was possible, he used local, fresh produce and artisan products. Therefore, he made many local farmer friends.”

Patrick was active in Greener Foods, a nonprofit organization based in Worcester Township, Montgomery County, that provides fresh farm food and education to the Philadelphia region. He was a board member and he hosted the organization’s event at Nectar.

“Patrick was a true champion of food,” Meg MacCurtin, executive director of Greener Partners, said.
“He shared his amazing plant-forward creations, such as edamame dumplings and an heirloom tomato bar," Meg continued. "He never tired of sharing his knowledge about local food with us and introducing us to other local food and drink artisans.”