Patrick O'Connell

Patrick O’Connell is a self-taught chef who has pioneered a regional American cuisine in the Virginia countryside by using fresh local ingredients. He has been referred to as "the pope of American haute cuisine" and is president of the North American Relais Gourmands. Selecting the Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O’Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch."

O’Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Crab Cake "Sandwich" with Fried Green Tomatoes, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use fresh American ingredients to make delicious dishes that rival the finest foods from France and Italy.

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