New Executive Chef John Patterson
Shelburne Farms is pleased to announce that John Patterson, former Executive Chef at Fork, in Philadelphia, PA has joined the Farm as its new Executive Chef. In this position, he will be responsible for managing Shelburne Farms’ farm-to-table restaurant at the Inn. Jim McCarthy, now Executive Chef Emeritus, will continue on during this transition season.
“I’ve landed in the best place possible,” says John. “As a chef, you’re constantly searching for the freshest, the most beautiful, the best product that you can get delivered or shipped to you. But at Shelburne Farms, you can literally bring that product from half a mile away and have it on the plate that night. And it’s grown with integrity and character. Everything is treated with love here. And because of that you can taste the difference. As a chef, that’s all you’re looking for ever.”
John is equally committed to the nonprofit’s educational mission. “The ideals of this facility and this farm are incredible,” John says, “It’s an actual working farm that’s a nonprofit putting conscience first. Everything else supports that goal. Education is built into the system here and that’s amazing, because at the end of the day, I want to know that what I am doing is making a difference for the next generation.”
Patterson joins the Farm after a 20-year career in the hospitality industry. In addition to his time at Fork, during which the restaurant earned two James Beard Award nominations, John worked as sous chef at Gramercy Tavern in New York, NY, Talula’s Table in Kennett Square, PA, and at Blackfish, in Conshohocken, PA. He is a native of Pennsylvania (and a big Flyers fan!)
“We are tremendously excited to have John on board,” says Ari Sadri, Director of the Inn at Shelburne Farms. “He brings great experience and passion to the position and we look forward to having him continue to advance our organization’s educational mission. Under Chef Emeritus Jim McCarthy,” Ari continues, “the position has not only overseen the restaurant and event catering, but collaborated with all our farm operations, led our food waste reduction efforts, and worked closely with our education programs. We are truly grateful that Jim has agreed to stay through the season to assist John with the transition. It is rare in the hospitality sphere to have the luxury of working with two committed and talented chefs.”