Chef Patrick McElroy
BON APPETIT COMPANY AT WASHINGTON UNIVERSITY
Patrick's culinary career began at Sullivan College in Louisville, Kentucky with degrees in Culinary Arts and Baking & Pastries. Upon graduation, he moved to the Adam's Mark Hotel in downtown St. Louis, Missouri where he was introduced into the world of large production cooking and earned a position as Sous Chef within a few years.
Patrick then moved to Portland, Oregon where he assumed the position of Executive Sous Chef at the Shilo Inn. After a year in Portland, he took a position at the Historic Hyatt on Printer's Row in Chicago, Illinois. Here, Patrick was the Chef de Cuisine of the Prairie Restaurant where he specialized in game and product found within the Midwest. Patrick was later promoted the Chef de Cuisine of the Capitol View Club in Washington D.C. at the Hyatt Capitol Hill. Here, he cooked for two Presidents, Heads of States and high ranking diplomats. Patrick was promoted to the opening team of the Hyatt Coconut Point in Bonita Springs. Patrick assumed the position as Chef de Cuisine for the AAA-4 Diamond Tanglewood restaurant.
Patrick become the Executive Chef for the Historic Luxury Bishops Lodge and Resort and Spa in Santa Fe, New Mexico. While in New Mexico, he developed his passion for true native New Mexican cuisine and made his mark at Las Fuentes Restaurant, a fine dine restaurant specializing in New Mexican fusion cuisine.
Patrick became the Executive Sous Chef for the Hyatt Manchester Grand, one of Hyatt flagship hotels, in San Diego, California. A year later, Patrick was promoted to Executive Chef of the Hyatt Regency Union Station in St. Louis, Missouri. In late 2008, the Hyatt closed and Patrick joined the opening team as Executive Chef at Jeff Ruby's Steak House at the River City Casino.
In 2010, Patrick joined the Bon Appetit Company at Washington University as Executive Chef. He currently manages a full service, made from scratch, kitchen. Here, Patrick has focused his attention on building and supporting local ranchers, farmers and artisans and has assisted in the growth and development for a greener kitchen. Patrick's kitchen is a certified Gold L.E.E.D. kitchen that has an aggressing pre and post consumer composting program, energy conservation, recycling and boi-fuel program that helps ensure sustainable practices. In 2012, Bon Appetit at Washington University earned the 5th best university in the nation for food quality.
Patrick has been married for thirteen years to Cherie and has one daughter, Parker, and two twin boys, Garrett and Jameson. He has written many articles on organic and other "green" topics for company newsletters. Patrick's big dream is to be able to make artisan cheeses and cured meats when he retires.
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