Schaeffer Patrick - Schaeffer, Patrick

Biography

Patrick Schaeffer joined the Citi Field team in April, 2015 as Senior Executive Chef overseeing culinary operations at Citi Field. Prior to joining the Citi Field culinary team, Chef Patrick held the position of Assistant Executive Chef of the iconic MGM Grand Hotel & Casino in Las Vegas. During his 11 year tenure with MGM Grand Patrick led and directed the resorts culinary team of 140 Chefs and Sous Chefs, 500 Culinarians, and maintained oversight for the Stewarding operation, encompassing over 150 associates in the properties 20 plus restaurants and production outlets. In addition Patrick... READ MORE

Patrick Schaeffer joined the Citi Field team in April, 2015 as Senior Executive Chef overseeing culinary operations at Citi Field. Prior to joining the Citi Field culinary team, Chef Patrick held the position of Assistant Executive Chef of the iconic MGM Grand Hotel & Casino in Las Vegas. During his 11 year tenure with MGM Grand Patrick led and directed the resorts culinary team of 140 Chefs and Sous Chefs, 500 Culinarians, and maintained oversight for the Stewarding operation, encompassing over 150 associates in the properties 20 plus restaurants and production outlets. In addition Patrick also oversaw all culinary operations for catering and convention operations in the resorts 550 thousand square foot convention center. Patrick led the culinary team in many openings both in Las Vegas as well as many of MGMs holdings across the United States. Patrick played a large part in helping the resort achieve numerous awards and ratings property wide including 54 AAA Diamonds, 10 stars and 5 Michelin Stars.

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What is your favorite NYC restaurant? And what is your go-to dish? Red Farm, fantastic dumplings but the Katz Pastrami Eggrolls are life! What is your ultimate meal? I think most ultimate meals revolve around food memories and mine conger up the aromas of meat over hardwood. Family and friends gathered around a kettle grill smoking pork ribs, some root beer laced BBQ sauce ready for mopping, Moms potato salad and an ice cold adult beverage. What three things are always in your pantry? Olive Oil- I am obsessed with tasting and finishing oils and keep quite a collection in my pantry and with so many varietals, flavors, textures and colors a good finishing oil can be a big dish enhancer and unsung hero. Potato Starch- my go to addition to anything breaded and fried, a little potato starch can make that fried chicken extra crispy and crunchy! Franks Red Hot Sauce- perfect heat and acid, I put it on everything! If you weren't a chef, what would you be? I have a bit of a green thumb, tough to do in NYC! I love gardening and save seeds from fun, delicious and unique fruits and vegetables that I come across and grow them in my patio garden. I think if I wasn't a chef I would love to work on a farm, outside surrounded by animals. If you could cook with anyone, who would that be? Martin Yan, I was obsessed with him as a young child. Made my first radish rose at the age of 7 watching him. His laugh and sense of humor were electric and I think he would be a blast to pal around the kitchen with! What’s your favorite NYCWFF memory? 2017 Pigs and Pints, it was fitting that the event was hosted by Robert Irvine, after making our way through the New York City streets with 2 whole hogs and a Caja China we definitely felt like we were on an episode of Dinner Impossible!! It was a blast and one of our favorite events we have done!