Private Chef Patrick Davenport, FL, United States

Best of the best!

I like to use classical cooking with a little bit of modern intertwined. I like to have fun with flavors trying to mix multiple profiles to make a great dish.

I first worked under Chef Bret Clark who taught me southern cuisine and showed what being a chef was like. I later worked in Washington DC under a Spanish chef at Sequoia DC and then at Cafe DuPont with chef David Frische. All said and done I have learned and studied with southern, Spanish, and euopian cuisine.

American, BBQ, Europe, French, Fusion, Soul/Southern