Patrick Fahy

Sixteen

Last updated: Mar 15, 2013

Contact Information

Email: patrickfahy79@gma...

More Details

Job Start: July 10, 2012
Age: 34
Hometown: Chicago
Current City: Chicago

Last updated: Jan 2 2013

Pastry Chef, Sixteen

Summary

Pastry Chef Patrick Fahy oversees all aspects of the Trump International Tower and Hotel pastry operations, including its restaurant, Sixteen. Previously, Fahy worked at Blackbird restaurant, also in Chicago. It was here that Fahy was named the 2010 Chicago Tribune Pastry Chef of the Year and then in 2011, he was a James Beard nominee for Outstanding Pastry Chef. Fahy’s career success was shaped by a number of previous roles, including a year spent at Thomas Keller's famed French Laundry in Napa Valley in 2008. Earlier experience, including Chicago’s Lutz Cafe & Pastry Shop and Bittersweet Pastry Shop, as well as the Ritz Carlton Chicago, further defined Fahy’s distinct style and culinary philosophy. Fahy attended Chicago’s acclaimed French Pastry School as well as the Apicius International School of Hospitality in Florence, Italy.

Specialties

Canning/preserving, Modernist Techniques, Farm-to-table, Raw bar, Housemade sodas, Housemade pasta, In-house breads, In-house ice creams, and James Beard Nominee

Cuisine(s)

American (Regional): Midwest

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

Cafe des Architectes
Title: Pastry Chef
Chef: Greg Biggers
Cuisine: french american
Notes: desserts desserts desserts

Employment: Jul 2011 - Present

Last updated: May 19 2013

Work Experience: Non-Culinary

Blackbird/Avec restaurants
Title: Pastry Chef
Responsibilities: Pastry Chef
Employment: Jul 2009 - Jul 2011
The French Laundry
Title: Pastry Chef De Partie
Responsibilities: Pastry Chef De Partie
Employment: Jun 2008 - Jul 2009
Ritz Carlton Chicago
Title: Lead pastry cook
Responsibilities: Lead pastry cook
Employment: May 2006 - May 2008