Patrick found the restaurant industry at the young age of 16. He started off working a summer after his junior year of high school at a country club with a family member. This lead him to follow his newfound passion for cooking into attending Johnson & Wales right after high school. After a few other kitchen gigs, he landed in the kitchen at the Ballantyne Hotel & Lodge. Here, he worked under chef Kelly Morrow. This was his first introduction to utilizing good technique and really fresh ingredients to make food that was an experience in itself. After a few years in the hotel,
Patrick moved to Charleston, SC, with Lisa, and started working at the the Charleston Grill. When the opportunity became available, he advanced to the position of Sous Chef for the renowned chef Michelle Weaver. After 6 years in Charleston, Patrick headed to Colorado and became the Sous Chef of a local Boulder favorite Blackbelly. That was his introduction to all the great local farmers and ranchers Colorado has to offer. Getting to know everyone growing and raising food on the front range was the inspiration behind developing his own concept, Farow.