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Patrick O'Connell '01 HDRO’Connell, who is entirely self-taught, learned to cook by reading cookbooks in a rural public library while living in an unheated farmhouse in Virginia. He spent the day in the library because it had central heat and at night kept warm by baking on an old, wood–burning stove. Since that time, his style has evolved to a cuisine that highlights products from the Virginia countryside and elevates regional ingredients to new heights. Unexpected combinations and unlikely juxtapositions, with a touch of whimsy, are hallmarks of his work. The Inn at Little Washington: A Consuming Passion was published in 1996 and immediately became a best seller. His second book, Patrick O’Connell’s Refined American Cuisine published in September 2004 by Bullfinch Press, features 100 new recipes and gorgeous photography. Patrick frequently lectures around the country on service related issues and is writing another book about transferring the management practices of the hospitality business into other arenas. |
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