Executive Chef Patrick Halloran, originally from Ann Arbor, Michigan, Patrick was drawn to the culinary world at an early age. Living in the Dutch farm country of the Netherlands after high school, he learned how to cook using locally sourced, seasonal ingredients. Over the years, Halloran has worked under exceptionally talented people in the culinary world. This experience, coupled with a degree in English Literature (and a subsequent love of cookbooks), has led Halloran to a diverse and eclectic culinary knowledge base, one that is ideal for the melting pot that is Italian cuisine.
Beginning his cooking career with the Zingerman’s Community of Businesses in Ann Arbor, Michigan, Patrick learned the value of sourcing the best product in the world. Austin, Texas, with its long growing season, allowed Patrick to explore the range of culinary possibilities in local and seasonal produce. After a foray into the traditions of Texas Barbecue with Lambert’s in Austin, Patrick fell in love with Italian cuisine at renowned sister restaurants Vespaio and Enoteca. There he learned the art of whole animal utilization, butchering and charcuterie. Patrick took his first Executive Chef position with Texas Coffee Traders on the University of Texas campus and proved ready for the task. Here he managed to focus on peasant preservative methods and classic preparations of simple student food.
Patrick is a recent transplant to the greater Boulder area. Drawn here by the mountains, family, and a new job for his girlfriend, he feels he has found a new home at Bacaro. |
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