Patrick Dunlea is one of the chefs on Bravo's reality cooking competition, "Top Chef 5: New York."
Patrick Dunlea is currently a student at the Culinary Institute of America. With an inherent love for cooking, Patrick Dunlea was inspired as a child by his mother and grandmother and today by food writer Michael Pollan. Patrick Dunlea has always had a love for the arts, both performing and visual, and tries to incorporate them into every dish he creates. With ingredients as his medium of art, Patrick Dunlea is inspired by quality and freshness and enjoys making fresh vegetable dishes like succotash, pisto and ratatouille. Patrick Dunlea has a passion for sustainable agriculture and hopes to educate and promote support for local farmers and growers.
Age: 27
Hometown: Scarsdale, New York
Current Residence: Hyde Park, New York
Profession: Culinary Student
Culinary Education: A.O.S. Culinary Arts, C.I.A working on BPS Culinary Arts Management
Favorite Simple Summer Recipe: Berries with balsamic, honey, mint, basil and tart yogurt
Favorite Simple Spring Recipe: Fresh pasta with fresh morels sautéed in butter and white wine
Patrick Dunlea is currently a student at the Culinary Institute of America. With an inherent love for cooking, Patrick Dunlea was inspired as a child by his mother and grandmother and today by food writer Michael Pollan. Patrick Dunlea has always had a love for the arts, both performing and visual, and tries to incorporate them into every dish he creates. With ingredients as his medium of art, Patrick Dunlea is inspired by quality and freshness and enjoys making fresh vegetable dishes like succotash, pisto and ratatouille. Patrick Dunlea has a passion for sustainable agriculture and hopes to educate and promote support for local farmers and growers.
Age: 27
Hometown: Scarsdale, New York
Current Residence: Hyde Park, New York
Profession: Culinary Student
Culinary Education: A.O.S. Culinary Arts, C.I.A working on BPS Culinary Arts Management
Favorite Simple Summer Recipe: Berries with balsamic, honey, mint, basil and tart yogurt
Favorite Simple Spring Recipe: Fresh pasta with fresh morels sautéed in butter and white wine