Cooking is a process similar to medieval alchemy, where ingredients are combined to create a “philosopher’s stone.” This analogy is why chefs, in a way, can be considered magicians.

Chef Patrick Smith has been creating culinary wonders for over 25 years. After graduating from the Heart Academy in Jamaica with a degree in Culinary Arts, he began his career as an Assistant Cook on a cruise line, working alongside renowned chefs and quickly mastering the art of cooking.

He then became a Head Chef at MoBay restaurant in Brooklyn, where he excelled at both traditional and new dishes, and proved to be a strong leader during busy periods. He later moved to Maroons Restaurant in Chelsea, NYC, where he added new responsibilities such as culinary presentations at Macy’s Herald Square.

Patrick has prepared special menus and meals for celebrity clientele and was voted best brunch in NYC two years in a row.

He has also served as Executive Chef at Les Deux Gamins, Bistro Les Minots, and Stoney Brook Grille in New Jersey, where he not only provided great food but also served as an inspirational leader.

Tasting his dishes will reveal the elusive flavor that only the world’s best chefs can create.