Patrick Kelly at Panzano


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.


  • 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

Duck confit basteeya
"I’m sure Mourad is tired of it at this point, but it’s kind of the standard-bearer for a really good basteeya. It’s simply done but with a Californian, local sensibility to it."
Chef Patrick Kelly reviews  at
Mint Julep
"This place is so much fun! I recommend ordering the Mint Julep with Weller 107, gum syrup, and crushed ice."
Chef Patrick Kelly reviews  at
"My favorite hole-in the-wall deli is Miller’s East Coast. If I’m hitting that up on one of my days off, I usually buy two or three of them and kind of just eat them throughout the day. I get my Reuben with all the fixings along with their great kosher pickles. They use good rye bread and stuff them nice and fat."
Chef Patrick Kelly reviews  at
Irish coffee
"Another must-do in San Francisco is the Buena Vista Irish coffee. Rain or shine, it doesn’t matter. This is the standard-bearer for good Irish coffee, not to mention it’s a lot of fun. They pour them right in front of you by the dozen. It’s something everybody should check out."
Chef Patrick Kelly reviews  at
Oysters on the half shell
"If I’m going to go out for oysters, I’m going to go to Swan Oyster Depot. Anybody who’s been here knows exactly why. It’s such an institution, a must-visit San Francisco stop. I’ve been going there as long as I’ve lived here. I used to work on Polk, so I’d walk by and see that line every single day but still pop in for oysters."