Trained in Europe, in the kitchens of the Strasbourg School of Hôtellerie, Patrick came to the United States in the late 1980's, where he expanded his philosophy, techniques, and skills as a chef. Today, Patrick's cooking reflects the past and the present with influences from Asian and California Cuisine.

Patrick's culinary honors include the Dirona Award for best food and service while presiding as executive chef at the Stonehedge Inn, a four diamond hotel, in Massachusetts. Locally, he was cited in Salt Lake Magazine for his work at the Aerie restaurant in the mid 1990's.

He is a member of the Slow Food Movement Association and the American Personal Chef Association. His wife, Peggy McDonough Jan is a local Architect. Together, they have two wonderful daughters. Patrick is currently working on his first cookbook.