The Executive Chef, CEC
Kelvin brings a wealth of culinary experience and innovation to our kitchen. His career started at The Art Institute of Atlanta where he attained his culinary degree. He continued his education throughout the years and has attained the level of Certified Executive Chef. Kelvin previously worked at The Cherokee Town & Country Club, where he was mentored by one of the country’s only Certified Master Chefs. Kelvin also spent over 5 years with the Bonita Bay Club in Florida, and then transitioned to Hotels & Resorts when he took the position of Banquet Chef at the Greenbrier Resort.
“Food to me is a language in itself, it is an even ground, bringing people together”
-Chef Patrick
Corporate Executive Chef
Our chef began his deep appreciation for culture and food growing up as a military kid in Germany where he and his father would walk to the local market every Sunday morning for “real” chocolate and a bag of brötchen. He graduated culinary school from Johnson & Wales University in Charlotte, NC after receiving a bachelor’s degree in hospitality management from Old Dominion University in Norfolk, VA. He worked his way through multiple kitchens and hotels throughout the Southeast, everywhere from Walt Disney World to hotels in our nation’s capital and several independently owned restaurants, learning alongside James Beard House recognized Chefs. He believes in old school recipes and techniques, with a new age flare. “I strongly believe that you can have a modern, high-end quality meal without the pretentiousness of it all.” Chef Pat and his team aim to meet your expectations and then some. In his spare time, Chef Pat enjoys listening to live music and spending time outdoors with his beautiful wife and their two children.