My name is Chef Patrick. Ever since I began my culinary journey over 15 years ago I’ve been passionate about bringing the absolute best to whomever I am able to serve. My restaurant experience has allowed me proficiency in the styles of many different varieties of cuisine spanning from French to Italian to Japanese but, as is true for most chefs, I have developed several strong specialties. Growing up with a Peruvian mother in Charlottesville, Virginia I was exposed at an early age to the dynamic cuisine of the region even spending considerable time in Peru (primarily Arequipa) and fell in love not only with the bold flavors but also the flexibility of the cooking traditions. Fresh and especially raw preparations of seafood (oysters, ceviche, crudo etc) have also become a mainstay of my cooking arsenal, a division of preparations which I take great pleasure in combining with not only my heritage but also in tandem with the many other schools of cooking whose knowledge I have absorbed over my career.

I believe my strong roots combined with my intrinsic flexibility as a chef have allowed me the ability to consult creatively and confidently with the individual needs and preferences of any given client and I take great satisfaction in bringing to life the absolute most ideal dining experience for all parties with whom I collaborate and serve. My life as a chef has also imparted the essential gravity of hospitality during sessions. I offer the ability to entertain through explanation, demonstration and interaction with clients and their potential guests. I look forward to serving you and your party!