166 Rykert St

St. Catharines, ON, L2S 2B7

(807)228-1662
Patgratton64@gmail.com

PATRICK GRATTON

EXPERIENCE

Chef D Partie, Peninsula Ridge Estates Winery

September 2015 September 2016
Worked all stations in a busy fine dining restaurant with a focus on pairing
estate wines with seasonal local produce. Winner Open Table top 100
restaurants in Canada.
COOK, JACKSON-TRIGGS/INNISKILLIN WINERIES
May 2015-August 2015
Prepared 3-6 course meals for private events consisting of 200-500 people
as part of the summer culinary team. On top of private events we had an
outdoor station that served a simple BBQ style menu using local seasonal
ingredients as well as a pop-up sushi bar we opened for concerts and
events.
COOK, WILSON MEMORIAL GENERAL HOSPITAL MARATHON, ON
February 2015-May 2015(casual position)
Preparation and execution of 3 meals per day adhering to dietary
restrictions and patient preference.
INDEPENDENT CATERER MARATHON, ON
September 2014-May2015
Covered all aspects of owning and operating a small catering business
including:
-Purchasing and ordering
-menu planning
-budgeting and accounting
-marketing
OWNER/SOUS CHEF THE COZY PIG CATERING CO MARATHON, ON
September 2014-February 2015
-Assisted in start-up of a catering company with one other
partner
-Ordering of food to prepare 3-6 course meals for upwards of
20 people in a casual fine-dining setting
-Accounting and money management
-Marketing of a small business
-High quality food preparation
-Menu planning
COOK, THE PLOWS PLACE MARATHON, ON

May 2014-September 2014(closed September 2014)

-Assisted in the opening of a small 40 seat restaurant
-Menu planning
-Food preparation and ordering
COOK/LABOURER, THE LAKEVIEW MANOR BED AND BREAKFAST
July 2013-May2015(part-time/casual)
COOK, THE ZERO-100 MOTOR INN MARATHON, ON
August 2013-December 2013
LINE COOK, FAZIOS PIZZERIA E GRILL, MELBOURNE, AUSTRALIA
October 2012-July 2013
Covered all sections in a busy 40 seat bistro serving Italian
food made from scratch

SKILLS

-High school diploma

-Registered apprentice cook
-Valid G license
-Valid first aid and CPR
-Currently pursuing food safety and handling
-Volunteer course in biodynamic agriculture leading to a deep appreciation
for high quality, organically grown, and locally sourced ingredients
-WHIMIS certified 2014
-Excellent communication, safety, leadership, and teamwork developed
from working in the construction and culinary industries

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