Christopher Patrick has been named the new chef de cuisine at Abacus. Chef Patrick began his tenure at Abacus in 2012 as Sous Chef, and has since worked his way up the ranks to Executive Sous Chef and, most recently, Chef de Cuisine. Now he will be leading all kitchen operations, from development of staff, sourcing ingredients to executing dishes, creating new menu items and overseeing quality control on all levels of the award-winning restaurant.
Chef Patrick credits his grandmother’s made-from-scratch, homestyle cooking for inspiring him to become a chef. And as a child, he learned from his mother how to plant and harvest vegetables in the family’s garden.
“These experiences led me to feel a deep respect for ingredients and a connection to the soil,” said Patrick. “My cooking style is based on this appreciation of handcrafted dishes that feature fresh, locally raised meats and produce. I am so pleased to work with a wonderful support team of professionals and mentor under Chef Kent”
Prior to joining Abacus, Chef Patrick honed his skills working in some of the city’s finest kitchens, including Nobu, Yutaka Sushi, Nana and N9NE before working to open Fedora in One Arts Plaza.
“Chef Patrick has been the driving force in creativity and team unity at Abacus over the past couple years, and we’re thrilled to see him continue his progression as a chef,” said Kent Rathbun. “With him now serving as Chef de Cuisine, we’re further putting his talent on display as we strive to provide guests with the best fine dining experience possible.”
Abacus is located at 4511 McKinney Ave