Patrick began his culinary career at the age of 14 when a local restaurant in his hometown in Southern Indiana gave him his first job. While there, he deepened his curiosity for the craft (over the years) and attended culinary school in Louisville, Kentucky after high school. After graduating Summa Cum Laude, he went on a journey of working and staging in kitchens throughout the US & Europe.

In addition to holding various chef positions at restaurants across the country, Patrick has worked as a private chef in The Hamptons, a culinary consultant to restaurants and resorts, culinary liaison for tours and festivals, studied gastronomy in 12 countries including stints at smokehouses in Ireland and the Netherlands, and has been a guest chef at the famed James Beard House in NYC. He has also held multiple traveling chef positions performing hundreds of events working alongside Michelin starred and James Beard Awarded chefs.

After moving to Nashville in 2016 and becoming burnt out with the restaurant industry, he decided to create a concept that allowed him to be outdoors, in nature, and work with his passion for live-fire cooking, while still being able to create unique meals for guests.