An Army veteran and former Information Technology Specialist, Patrick began his journey of service and leadership in the military before transitioning to the culinary world. He received classical training from both L’Academie de Cuisine and Stratford University, going on to work with some of the top chefs in Washington, DC’s most dynamic kitchens, as well as serving clients as a personal chef throughout the DMV area.
As a proud Dog Tag Bakery Alumni, he found a deeper calling in food service and wellness, leading to a role as a chef supporting individuals in recovery from eating disorders. That path eventually led him to Miriam’s Kitchen, where he served as a nonprofit chef providing dignified, nourishing meals to individuals experiencing homelessness.
Driven to deepen his impact, he pursued a Master of Science in Nutrition and served as a graduate research assistant at George Mason University. Most recently, he worked as a Food Market Manager & Volunteer Coordinator at a nonprofit operating a free-choice food market, addressing food insecurity through equitable access and community empowerment.
His commitment to sustainable food systems led him to train at the Arcadia Center for Sustainable Food and Agriculture’s in their Veteran Reserve Farmer Training Program and completed the Future Harvest Level 2 Beginning Farmer Training Program. He also spent several years working on a woman-owned, diversified, sustainable vegetable farm—an experience that deepened his connection to regenerative agriculture and local food equity.
He’s a Certified Nutrition Coach, with ServSafe Food Handler and Allergen certifications. Across every stage of his career, he’s remained rooted in service, nutrition equity, and the healing power of good food.
