The Striped Apron brings the finer points of dining to everyday meals while making your life easier, healthier, and more delicious. We create custom menus from seasonal ingredients tailored to your tastes, come to your home to prepare the meals, and leave you with wholesome food to enjoy throughout the week. With the everyday hustle and bustle of modern living, the ultimate goal of our service is to get folks back to the dinner table to enjoy a convenient, affordable, and stress-free way of eating together.
We take the stress out of mealtime. We make it easy and enjoyable to eat healthier, stay fit, and keep control of your diet. Take back the time in your week lost to food shopping, cooking, cleaning up, planning, or waiting for takeout. With The Striped Apron you can count on a skilled chef creating custom menus for your approval, you'll never have to sit and wonder what you feel like having!
You'll never have to sit and wonder what you feel like having!
About Patrick
Born in France and raised in Cambridge, Patrick was exposed to a lot of great cooking at an early age.
His American grandmother traveled the world while her cooking was rooted in the best of New England. His French grandmother lived on the family farm and grew incredible fruits and vegetables that made a lasting impression.
From cooking for the family once a week starting at nine years old (a kid has to earn his allowance somehow), to reading all of his grandmother’s Gourmet magazines cover-to-cover, cooking and food has always been a passion.
Patrick started his professional career in Boston working under Steve Rosen at Salts and Peter McCarthy at Evoo. He then packed up his knives and moved to New York City to attend The French Culinary Institute. While at school, Patrick began cooking at David Chang’s Momofuku Ssaam & Noodle Bars, learning the classical French repertoire by day and modern technique by night. Following Momofuku, Patrick spent three years delving into modern Italian cuisine with Scott Frantangelo of Spigolo.
Moving to San Francisco in 2012, Patrick embraced rustic farm-to-table cooking and the incredible products that the Bay Area has to offer. Patrick spent three years at San Francisco’s Gioia restaurant, rising to executive chef, while being introduced to incredible local farmers, ranchers, and vintners through owners Will and Karen Gioia.
Since relocating to Cambridge, Patrick has been working as a personal chef in the Boston area. The personal connection with clients and their family and friends has only reinforced his love of what food and cooking can do. Helping people eat healthier, taking the stress out of their lives, and bringing pleasure through some seriously yummy food has been deeply rewarding.
In his free time, Patrick enjoys reading cookbooks, eating bowls of Pho, and exploring New England with friends.