Patrick Kelly

Chef
Patrick Kelly

Denver

About Patrick Kelly

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.

My Venues

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

Where I Go Out

Irish coffee
Irish coffee
Buena Vista Cafe
$$, Happy Hour, Full Bar, American, Breakfast, Bar, Fisherman's Wharf
"Another must-do in San Francisco is the Buena Vista Irish coffee. Rain or shine, it doesn’t matter. This is the standard-bearer for good Irish coffee, not to mention it’s a lot of fun. They pour them right in front of you by the dozen. It’s something everybody should check out."
Patrick Kelly
Chef
Patrick Kelly
Panzano
Oysters on the half shell
Oysters on the half shell
Swan Oyster Depot
$$$, Breakfast, Seafood, Polk Gulch
"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."
Patrick Kelly
Chef
Patrick Kelly
Panzano
Marlowe burger
Marlowe burger
Marlowe
$$$, Burgers, Modern, Full Bar, New American, Cocktail, So Ma
"I’m partial because it’s in my neighborhood, but Marlowe’s burger and fries are the best. It’s a big, fat burger that’s simply done, and the kitchen always hits the right temperature. It’s served on a very simple Acme bun, but it comes together just right. Their French fries stay crispy forever, too."
Patrick Kelly
Chef
Patrick Kelly
Panzano
Trio of rabbit
Trio of rabbit
La Folie
$$$$, French, Lounge, Polk Gulch
"I can’t forget my mentor, Roland Passot, and his half rabbit and old-school portions. He does a stuffed leg of rabbit with spinach, carrots, and kidneys all tied together by his brilliant sauce work. That is a must-have for anybody."
Patrick Kelly
Chef
Patrick Kelly
Panzano
Sformato
Sformato
Cotogna
$$$, Outdoor Seating, Full Bar, Italian, Jackson Square
"I love everything off the spit at Cotogna. I’ve had such a phenomenal roasted pork loin there. However, something I always get is the ever-changing sformato. It’s seasonally driven, always very simply done, and executed well."
Patrick Kelly
Chef
Patrick Kelly
Panzano
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