Patrick Kelly at Panzano

Bio

Patrick Kelly is the chef of Panzano. After graduating from the Culinary Institute of America he did a stint at Chicago's Spiaggia, he spent the bulk of his career cooking in Northern California's wine country and the Bay Area. His resume includes Redd in Yountville, Angèle in Napa, and La Folie in San Francisco. He most recently served as executive chef of Lure + Till in the Epiphany Hotel in Palo Alto.

Accolades

  • Three Stars (Gitane, Angèle)
    San Francisco Chronicle
  • Bib Gourmand (Angèle)
    Michelin Guide
  • Top Places for Dining in Napa (Angèle)
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Patrick Kelly reviews  at post.venue.name
"Stuffed duck neck roti. Delicious and fun with duck confit, sour cherries, and English peas at Gitane."