Bio

CHEF PATRICK CONNOLLY

 

A St. Louis native, Connolly’s culinary perspective finds its roots in his Midwestern upbringing and his respect for ingredients sourced locally. Basso’s seasonal menu boasts an Italian accent, yet it is based upon the use of produce and ingredients largely found right here in his home state. Connolly’s years in the northeast solidified his commitment to forging relationships with the growers and purveyors who can deliver high-quality products that translate into exceptional guest experiences.

Chef Patrick Connolly first unearthed his talent for culinary creativity in 1999 while working at Dressel’s Pub in the Central West End. Inspired by Thomas Keller’s seminal work The French Laundry cookbook, Connolly moved to Rhode Island in 2002 to attend Johnson & Wales and to work as a Rotisseur at Empire in Providence.

Within a year, Connolly’s hard work earned him a position at the world class restaurant Radius in Boston. By 2004, he was named Executive Chef, and in 2006 he was awarded four stars by The Boston Globe. Connolly’s meteoric rise received national attention the following year when he was nominated for the James Beard “Rising Star Chef” Award. In 2008, Connolly achieved one of the industry’s top honors winning the James Beard “Best Chef Northeast” Award.

Following this win, Connolly moved to the country’s biggest culinary stage and took charge of the kitchen at the New York restaurant bobo. Within one year of his NYC debut, Patrick was honored by StarChefs as one of their 2009 Rising Star Chefs. As Executive Chef at bobo, Connolly earned a passionate local following and praise from New York’s top critics for his inventive, market-driven cooking.

In 2012, Connolly became the Executive Chef of The Kitchen NYC, an event space and food studio in Midtown Manhattan. At The Kitchen, Patrick produced an incredibly diverse and dynamic series of dinners, cocktail parties, brunches and team building cooking workshops. In addition to this agenda, he worked in conjunction with food marketing firm Intellivent to develop and test recipes for their clients as part of creative business development.

On a recent visit home, Connolly toured the under-construction Basso and was convinced to take the lead. And so begins the next chapter in Connolly’s impressive culinary career.