Corporate Executive Chef, Standard Market
At the Helm of The Standard Market as Corporate Chef, Patrick spearheads their mission to “make every meal special.” Incorporating rustic and modern culinary techniques and ingredients in a Grocery setting elevates the common practice of shopping for food to new culinary heights. Whether dining in at one of their restaurants or grabbing a meal to take home, the Chef Driven approach is sure to satisfy.
Chicago born and raised, he started his culinary career as a line cook, and has worked in the restaurant and food business for more than 26 years.
Patrick opened his first restaurant Eclectic in 2001 to several 3 Star reviews and began to solidify himself as one of Chicago’s best young Chefs. Building on that success, he opened 10 West in Naperville, IL. 10 West also received 3 Star reviews, and was named as one of the “Top 20 Best New Restaurants” by Chicago Magazine.
In 2006, as the Executive Chef and General Manager, Patrick got on board to physically transform the historic Gary-Wheaton Bank into an upscale dining establishment where he brought culinary diversity with an emphasis on scratch cooking to the Western Suburbs.
As the Executive Chef at Wheaton College Patrick had the pleasure of once again calling upon his fine dining roots and putting to use the practice of “you make everything from scratch!” with his culinary staff of 45 people. Combining 20 years of personal culinary achievements and Bon Appetites’ culinary philosophy he and his team took Wheaton Colleges Campus Dining program to new heights in sustainability, as well as being named #1 “Best Campus Food” Princeton Review 2012.
Patrick is a graduate of The Cooking and Hospitality Institute of Chicago, as well as the Culinary Institute of America-Greystone in Napa Valley where he studied Flavor Dynamics and Wine.