Patrick Ford has been appointed Pastry Chef on the Mirbeau Inn & Spa at The Pinehills’ culinary team. In this position, he is charged with overseeing the elegant retreat’s baking program on both sweet and savory sides of the kitchen, from desserts, chocolates and candies, to all breads including Mirbeau’s signature Popovers. Patrick also crafts his own inventive takes on classic confections for both Henri-Marie and The Bistro & Wine Bar’s French-inspired menus.

Located in the historic town of Plymouth, Mass. in the award-winning community The Pinehills, Mirbeau Inn & Spa at The Pinehills is an elegant 50-room inn, reminiscent of a French country estate, surrounded with beautifully landscaped Monet gardens, a tranquil waterfall and Koi fish ponds. It features the 14,000-square-foot Spa Mirbeau complete with state-of-the art fitness center with group fitness programs, the Henri-Marie restaurant, The Bistro & Wine Bar, as well as meeting and banquet spaces. Mirbeau Inn & Spa at The Pinehills was recently named as “Where to Honeymoon in 2015” by Destination Weddings & Honeymoons. The legacy Mirbeau Inn & Spa, located in the heart of New York’s Finger Lakes wine region, is the only Forbes Four-Star Award winner for hotel, spa and restaurant in New York State, and an AAA Four-Diamond winner.

Ford began his culinary journey as a baker’s apprentice, where he discovered his life’s calling: making simple food taste extraordinary. From country clubs and hotels to mom and pop shops and well-known restaurants, Patrick continued to hone his craft, and opened his own bakery in 2006, Sweet Fordy’s in Pembroke, Mass., which closed in 2011.

He brings more than 20 years of professional cooking and kitchen management experience to the table, and prior to joining the Mirbeau family he most recently worked as a freelance Pastry Chef, creating and executing menus for private clients. Previously, Patrick held Pastry Chef positions at Lucca Back Bay in Boston, Mass., Temple Bar, and Henrietta’s Table in The Charles Hotel in Cambridge, Mass., and the Glenn Ellen Country Club in Millis, Mass.

This fall, guests of Mirbeau can indulge in Patrick’s creations on the menu such as Deconstructed S’mores made with graham cracker crumble, honey crème anglaise, housemade marshmallow, chocolate lace and honey snow; Pumpkin Cheesecake with gingersnap crust, hazelnut sauce, persimmon jam and candied persimmon jewels; and Opera Torte made with chocolate sauce, chocolate truffle, hot chocolate, and crème chocolat.

Ford is a native of the South Shore, and currently resides in Pembroke, Mass.

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