MEET THE CHEF
Executive Chef Christopher Patrick
Christopher Patrick is the Executive Chef at Abacus, the award winning Dallas restaurant serving contemporary global cuisine with Pacific Rim influences. With more than a decade of experience working in top kitchens throughout the city, Chef Patrick has become an accomplished chef and mastered a variety of culinary disciplines.
A native Texan, Chris was born in Tyler and raised in Athens. He credits his grandmother and her made-from-scratch, homestyle cooking for inspiring him to become a chef. And as a child, Chris learned from his mother how to plant and harvest vegetables in the family’s garden. It was from these years spent working in the garden that he gained a respect and connection to the soil and an appreciation of fresh, locally raised produce, which has influenced every aspect of his cooking.
Chris received his degree in the culinary arts from the Art Institute of Dallas, and ever since, he’s been a fixture in the Dallas fine dining scene, working with some of the city’s top chefs including Yutaka Yamoto, Anthony Bombaci and Kent Rathbun.
After culinary school, Chris dove head first into the fine dining world with a job at Nobu. As an opening team member, he served as saucier and line cook for the tempura station. After Nobu, Chris moved on to another fine Asian restaurant, helping to open Yutaka Sushi Bistro. There he worked as a line cook, prepping and preparing all of the hot food items for service using a variety of techniques, including tempura, sautéing and grilling in the traditional Japanese style.
Further experience included positions at high profile restaurants like Nana and N9NE Steakhouse before securing his first Executive Chef title at Fedora. Chris helmed the One Arts Plaza upscale Italian restaurant, developing recipes, creating menus and overseeing all prep, service, inventory and staff.
Eventually, Chris found his way to Abacus, where he began his tenure as a Sous Chef in 2012, before working his way up to Executive Sous Chef, Chef de Cuisine and now Executive Chef. In his role, Chris is responsible for managing the large staff of this high volume, fine dining restaurant. He implements creative and innovative menu items on a daily basis, writes and executes wine dinner menus monthly and manages food and labor costs to maximize profitability for the restaurant. Chef Patrick’s talent in the kitchen, dedication to fresh, locally-sourced ingredients and experience preparing a variety of cuisines have combined to give the chef a focused culinary style that’s on display each night and can be found on every plate at Abacus.