Chef Patrick Knott ’14, Be the Chef You Want to Be
CIA Alumni Bio
An innovative program at Brookline High School in Brookline, MA sparked Patrick Knott’s interest in the food business industry. The Career and Technology Education Department at the school offered coursework in Culinary Careers and Food Preparation, which included working at the on-campus eatery, Restaurant 108. “The restaurant, which has an in-house bakery, serves 30–40 people a day plus walk-ins,” says Patrick, executive sous chef at City Winery in Washington, DC. “I started in my freshman year and by my senior year I was running the kitchen.”
Be the Chef You Want to Be
After graduation, Patrick went the traditional college route in New Hampshire but it wasn’t a good fit. “I moved to Kingston, NY and started working at Frank Guido’s Mariner’s Harbor and Little Italy restaurants,” recalls Patrick. “I found I really liked the work and camaraderie, and that’s when I started thinking about The Culinary Institute of America. I chose the CIA because it has a great reputation as the best culinary college. I talked with alumni who said that the school helps you become the chef you want to be. You’re learning from the best chefs in the world who have history in the industry and have worked at big hotels and restaurants. You’re learning from instructors who have been in the trenches and can give you a true perspective on what it takes to be at the top of your game.”
Patrick’s internship at The Hotel Jerome in Aspen, CO, was an eye-opening experience and introduced him to the exciting field of hotel hospitality. After graduation Patrick worked at the Wiltwyck Golf Club in Kingston, NY, and the Chevy Chase Club in Chevy Chase, MD. Patrick them became the executive sous chef at The Melrose Georgetown Hotel in Washington, DC where he was responsible for banquets, training new staff members, and the Jardenea Restaurant, which offers Farm-to-Fork cuisine at the AAA four-star boutique hotel.
“The CIA gave me an in-depth education in my chosen profession and it’s a great honor to be an alumnus of the school,” says Patrick. “I’ve made so many connections and have never met a fellow alum who didn’t happily share their experience and offer assistance. This is a network you can always rely on throughout your entire career.”
Chef Patrick Knott majored in Culinary Arts while attending The Culinary Institute of America in Hyde Park, NY. He is the executive sous chef at City Winery in Washington, DC.