Chef Patricia Foley grew up in Barrington, Illinois on a sixteen-acre family farm. The Foley Farm has been in the family since the early 1970’s and has been feeding local families for the past 20 years.
Growing her own produce and eating healthy sustainable food inspired Patricia to attend Culinary School at Le Cordon Bleu Chicago. Before graduating with Honors, Patricia completed her culinary externship under Chef Giuseppe Tentori at the Michelin Star award winning, Boka Restaurant, in Chicago.
Post graduation Chef Patricia has volunteered some of her time cooking with Common Threads. It's a great way to teach kids the benefits of healthy eating while exploring world cuisine.
Common Threads. http://www.commonthreads.org
Chef Patricia has a passion for unique vegetables and bringing them to the table. She encourages local sustainability and utilizes the Farmers Markets across the Bay Area for her cuisine. Her clients always have an awareness of where the produce used comes from. Sourcing is an integral part of a beautiful and tasty meal.
Chef Patricia takes inspiration from her extensive travels and four years of living abroad in her families homeland, Ireland. Her travels through England, Spain, France, Germany and Greece have taught her that food should be about life, family and friends. Most importantly, food should always be FUN!