Executive Chef
Resort's seasonal menu of gourmet, yet approachable and comforting dishes is a direct reflection of Patrick’s cooking philosophy and background. Patrick, 30, believes in a commitment to local farms and a dedication to detailed and unhurried cooking. To Patrick, this ensures the highest standard of dining. He came to Resort from Chicago where he worked at some of the city’s finest restaurants including Rick Bayless's Frontera Grill and Topolobampo, Fortunato and Trio Atelier. His experience developing menus with renowned chefs and building a deft culinary repertoire—from traditional French to gourmet Mexican—has proved to be the perfect foundation for building a destination dining experience at the gateway to the Catskills. Patrick, a graduate of Le Cordon Bleu’s Western Culinary Institute in Portland, Oregon, got his start in the cooking industry at the age of 15 in his hometown of Overland Park, Kansas.