Title:Contributing WriterEducation:University of Kentucky, New England Culinary InstituteLocation:Colorado Springs, ColoradoExpertise:Fine dining, seafood, plant-based cookingDavid Patterson has been executive sous chef at the Maisonette, executive chef at the Hotel Hana-Maui and executive sous chef at three Alain Ducasse restaurants before settling at the Broadmoor Resort, where he has spent a decade working his way up from executive sous chef to executive chef to his current position as vice president of food and beverage. He has hosted a dinner at the James Beard House and has traveled around the world to learn about food traditions in China, Thailand, Singapore, South Korea, India, Egypt and Jordan. David loves street food and always gets in line to try it whenever he sees a crowd.B.A. in Sociology, University of KentuckyA.O.S. in Culinary Arts, New England Culinary InstituteEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:University of Kentucky, New England Culinary InstituteLocation:Colorado Springs, ColoradoExpertise:Fine dining, seafood, plant-based cooking
Title:Contributing Writer
Education:University of Kentucky, New England Culinary Institute
Location:Colorado Springs, Colorado
Expertise:Fine dining, seafood, plant-based cooking
David Patterson has been executive sous chef at the Maisonette, executive chef at the Hotel Hana-Maui and executive sous chef at three Alain Ducasse restaurants before settling at the Broadmoor Resort, where he has spent a decade working his way up from executive sous chef to executive chef to his current position as vice president of food and beverage. He has hosted a dinner at the James Beard House and has traveled around the world to learn about food traditions in China, Thailand, Singapore, South Korea, India, Egypt and Jordan. David loves street food and always gets in line to try it whenever he sees a crowd.
B.A. in Sociology, University of KentuckyA.O.S. in Culinary Arts, New England Culinary Institute
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
