Professional Chef
Patrick Ruffolo
I’m Patrick Ruffolo, a chef with over 18 years of experience cooking in restaurants across Chicago, New York City, and the Southeast. My cooking is rooted in seasonal ingredients, careful technique, and the kind of details that come from years in professional kitchens. I’ve worked as a Sous Chef at places like Tortello, Giant, Cherry Circle Room, and Tied House, with a strong background in regional Italian and new American cuisine. I now focus on private chef work, creating thoughtful, restaurant-quality meals tailored to each client and occasion.
Professional Background
Studied at Culinary Institute of the Carolinas
18 years fine dining experience
I can cook pretty much everything! My passions are definitely regional Italian, Mediterranean, Spanish and new American cuisine.
Certified ServSafe® Food Manager
ServSafe® Allergen Certificate
Former Chef de Partie at James Beard Awarded Hearth restaurant and ABC Kitchen in NYC
Former Chef Tournant at 1 Michelin Star Longman and Eagle
Sous Chef at Michelin Bib Gourmand Restaurant Giant and Tortello
Healthy meal prep, private event chef, in home meals
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Travels up to 10 miles from Chicago, IL
Fun Facts
Meet Patrick Ruffolo
Where are you from?
Greenville South Carolina
What's your favorite restaurant?
Dancen in chicago. Fantastic Korean barbecue
What's your favorite thing to cook for yourself?
Cavatelli with braised pork and white bean ragu