Chef Patrick J. Thomas

Chef Patrick started his ascent to becoming a leading food service professional in 1974, at the age of 15, when he secured his first job in the world of culinary arts as a dishwasher. On his second day of work a chance scheduling mix-up placed him on the kitchen line as a cook. At that time he knew absolutely nothing about cooking, and, to this day still wonders if any guests that night ever returned to the restaurant that gave him his start. After this auspicious start, Chef Patrick proceeded to hold positions in numerous hospitality kitchens, ultimately rising to assistant kitchen manager at the first Brannigan Eatery.

 
In 1984 he achieved one of his goals by becoming an Executive Chef at the Marriott Hotel in Oklahoma City. During his time with Marriott, Chef Patrick became an integral member of Marriott’s Task Force. During these assignments he oversaw intern training, set up fine dining restaurants and worked on rejuvenating chef performance at such Marriott flagships hotels as the New York Marriott Marquis and the Palm Desert Marriott. It was during this time frame Chef Patrick was sent to the prestigious Culinary Institute of America to help coordinate all Marriott-related culinary training being conducted by the Culinary Institute of America, and, he became a member of Marriott’s Western Region Culinary Council.

From 1987 to 1996, Chef Patrick exploded onto the Las Vegas scene, working as Corporate Chef for the Boyd Gaming Group and Station’s Casinos, where he was responsible for the operating standards of dozens of restaurants that earned over $220 million in annual food & beverage sales.

After many years serving large corporations, Chef Patrick decided to start “Chef Direct 2U,” a consortium of chefs whose main function is to bring directly to hotels, restaurants, and institutions, a team of highly-trained problem-solving culinary professionals. Chef Direct 2U has become a leader in turning around troubled food service businesses. Today, Chef Patrick and Chef Direct 2U are expanding by forming a strategic alliance with the R&R Hotel Group, where they are rapidly advancing into a number of exciting business ventures that cover everything from military base conversions to a vocational culinary training academy.

Chef Patrick’s education, awards and honors include: Alumni/Continuing Education (CIA) Culinary Institute of America, Winner Best Show Las Vegas Culinary Capers, Marriott Certified Trainer, Certified ServelSafe and HACCP Trainer, Graduate Oklahoma State University Sanitation and Nutrition Continuing Education Program, Chef of the Year - Restauranteur Magazine, Marriott Western Region Safety Award of the Year, Board of Directors - Marriott Western Region Culinary Council and Internship cluster trainer.