INSIDE THE BARREL

Allow us to re-introduce *drumroll* Chef Patrick Dunn
Photo from VisitSouth.com

We were lucky enough last year to lure Chef Patrick Dunn to captain the Rum Barrel kitchen after he’d made a name for himself as the protege of Iron Chef Jose Garces at his Latin-Asian Chifa Restaurant in Philadelphia, Pa.

But here’s some stuff you didn’t know about this awesome chef toiling behind the scenes to perfect our menu of fresh local seafood and creative entrees.

Dunn started his restaurant career as a teenage dishwasher at a small Philadelphia restaurant before working his way up to line cook.

“I just developed a passion and a love for cooking at a young age,” said Dunn, 29.

A 2003 graduate of The Culinary Institute of America in Hyde Park, New York, Dunn was mentored by Garces, one of the nation’s most gifted chefs, with six restaurants in Philadelphia and Chicago and the title of The Next Iron Chef.

Dunn honed his culinary experience as Chef de Cuisine at Ocean Key Resort’s Hot Tin Roof and Sous Chef at Carmine’s in Key West. He’d always liked hanging out at the Rum Barrel when he lived in Key West, so working there was just too cool for school, Dunn said.

Since starting at the RB, Dunn has revamped the menu and taken the 17 century-themed pirate hangout to new culinary heights. Tastebuds watering for more? Check out the RB’s menu with Dunn’s special touch.

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