European Inspired, Rocky Mountain Made.
Chef Patric Stettler
Chef Patric Stettler, founder of P.S. Modern, was born in Switzerland and raised in the Bow Valley. Patric’s parents are from Switzerland, though they’ve called Canmore home for nearly 50 years. Both sides of his family have worked in the hotel industry, dating back five generations on his father’s side. Hospitality, culture, community, and experience have all been key values throughout Patric’s life and career.
Patric’s father was drawn to Canada when he was 22 years old. He was part of the first Swiss crew to summit several notable peaks including Mount Logan and Denali. Settling in Canmore, he was also the first person to climb all the peaks that make up the Three Sisters in one day.
Through their work in hospitality, Patric’s parents shared the Rockies with countless others from around the globe. Meanwhile, Patric grew passionate about gaining European culinary expertise and bringing others together through experiential dining.
Chef Patric has over 20 years of experience cheffing, 15 of which were spent in Switzerland, working at leading restaurants and hotels around the country. Keeping up with family tradition, he also attended hotel school.
He owned his own restaurant in Switzerland for two years. It was located about 20 minutes off the beaten path. It was here that the story of Chef Patric’s syrups began.
Made for everyone,catered to you.
P.S. Modern — The Beginning
Patric found himself commuting into town every couple of days to do recycling. Pop bottles, he found, where the main thing he was transporting. The chore was adding about two hours to his already 14-16 hour workdays and he needed to find a better way. Luckily, a friend of his noted all of the beautiful elderflower growing all around his restaurant. He decided to make his own syrup.
Guests at his restaurant would get a bottle of soda on their tables along with a bottle of Chef Patric’s homemade elderflower syrup. The guests mixed in the syrup to their liking and soon enough, people began requesting to buy it in bottles to take home.
When Patric returned to Canada, he forgot about his elderflower syrup until he met his wife, Soulafa, and they found out they were expecting their first child. To give Soulafa something tasty to drink while others enjoyed wine and cocktails, Patric made a batch of syrup like he used to in Switzerland.
Soon, the couple began brining bottles of syrup as gifts when they attended gatherings. Though Patric was used to creative syrups and cordials lining the shelves of grocery stores back in Europe, he noticed this wasn’t the case in Canada, and wanted to help others enjoy a taste of the European culinary experience.
What started as a single flavour has grown into six including the original elderflower, mint, linden blossom, hibiscus, hot toddy, and even a mulled wine starter. The syrups can be enjoyed in beverages that are cold, hot, carbonated, still, or alcoholic.
Through deconstructing your favourite drinks, you control the amount of flavour and sugar. Whether you’re mixing up a mojito with the mint syrup or making a juice for you and your kids with the hibiscus, PS Modern belongs in your beverages.
A perfect addition or the main ingredient.
P.S. We made these for you.
Looking for Recipes?
P.S. Modern Catering
If you’re interested in hiring experiential dining expert, Chef Patric Stettler, click below for more information on catering.