Patrick Mccandless Email & Phone Number

Nashville, TN, US

Greater Nashville Area, TN

Rambler’s mission is to create a series of micro-communities through the curation and production of signature events focused on food and food education inspired by local ingredients, recipes, customs and traditions. We have guest speakers from across the country sharing their knowledge and passions for an evening with food, drinks, and lively discussion..

United States

• Results driven Professional Chef/Culinary Adviser with a track record of success and well versed in a wide range of cuisines and concepts. I have over fifteen years of experience in many facets of the hospitality.
• Business Plan Analysis
• Business Plan Development
• Cooking Techniques Training
• Event Organization & Planning
• Food Cost Analysis

Greater Nashville Area, TN

Intimate 38 seat restaurant featuring a 9 course interactive meal of Gujarati cuisine. Voted one of America's 10 best new restaurants of 2019 by Bon Appetite.

Multiple States

Provided culinary support for a series of pop-up restaurants in a collaboration between Audi and James Beard Foundation. Worked directly with the guest chefs in each city to prepare and execute four nights of dinner service at a custom built "temporary" restaurant.Guest Chefs Included:Ashley ChristensenDaniella Soto InnesAngie MarNina ComptonKelly Fields.

Nashville, TN

Sous Chef of an all open-wood-fired concept with custom built Demant Grills and wood oven. Assisted in all aspects of opening the restaurant as well as worked on systems, operations, menu creation, and hiring processes in the months leading up to the opening. Responsible for overseeing all culinary operations, maintaining quality standards, events.

Meadows Of Dan, VA

Responsible for overseeing 4 restaurants and 7 food outlets of the 12,000 acre, high end mountain resort. Created systems to improve efficiency and quality standards. Worked to elevate the level of cuisine while lowering food cost. Worked to streamline ordering processes for all outlets. Managed a staff of 25 cooks and 7 stewards. Responsible for.

Nashville, TN

Oversaw all aspects of banquets, functions, and events for the Five Diamond property, generating $3 million per year in banquet revenue. Worked to elevate the level of cuisine and standards while streamlining operations. Responsible for execution of events, ordering, scheduling, inventory, controlling food and labor cost, quality standards, and staff.

Studied cuisine, techniques, and food culture in England, Scotland, Ireland, Denmark, Netherlands, Belgium, Germany, France, Switzerland, Italy, and Spain. Formally studied at meat smokeries in Ireland and Netherlands

New Orleans, LA

Executed member based, high end, pop up style dinners (each with a unique concept and location) operating in 31 cities. Acted as featured chef as well as supporting chef for others' concepts. Responsible for carrying out 5 course tasting menus for groups of 60-240 guests. Responsible for set up, execution, and break down of events, event logistics.

Brooklyn, NY

Duties included: charcuterie preparations, delivery and shipping logistics, inventory control, compiling client orders, creating invoices, product quality control, ordering materials and supplies, general accounting, and off site events and promotions

Hamptons, NY

Live-in chef for a family at their summer home in the Hamptons. Responsible for daily menu planning, product procurement, inventory of goods, execution of daily meals, dinner parties, and special dietary needs.

Santa Cruz, CA

Executed 95 events on farms across 37 states, working directly with some of the countries most recognized chefs (from 90 different restaurants) to provide a four course meal to groups of 50-200 people. Managed the outdoor kitchen from set-up to break-down.

Philadelphia, PA

Oversaw all kitchen operations in place of the Chef/Owner. Responsible for ordering, inventory, training kitchen staff, controlling food and labor cost, inventory, catering and events

Louisville, KY

• Featured on the cover of Food & Dining Magazine and pages 22-27, Spring 2013 (Vol. 39)
• James Beard Foundation Guest Chef, NYC February 2013Opened the establishment from the ground-up, created seasonal menus, budgeting, special events, scheduling, ordering, hiring/firing, controlling food and labor costs.

Bloomington, IN

Created seasonal menus, oversaw multiple banquet facilities (up to 250 people), scheduling, inventory, managing bar operations, creating wine and cocktail lists, ordering, controlling food and labor costs, hiring/firing, training staff, developing customer relationships, marketing.

Bloomington, IN

Oversaw all kitchen operations including staff training, ordering, menu development, baking and pastries, and controlling food and labor costs.

Vincennes, IN

Maintained food quality, oversaw all kitchen production in place of the chef/owner, created menu specials