Patrick Prager

Executive Chef, Sawyer Hotel

Chef Biography

How long have you been in the industry?:
20 years

Who or what inspired you to become a Chef?:
I just kind of fell into cooking. I have always been artistically inclined. As a young cook in San Francisco, I saw Sous Chefs and Chefs creating masterful pieces of art while exhibiting determination, poise, and dedication. I wanted to be them. Shout out to all of my mentors!

Favorite Utensil:
My Plating Spoons

Favorite Fruit:
A Perfectly Ripe Peach

Favorite Vegetable:
Heirloom Tomato

Favorite Protein:
Scallops

What is your hobby when you are not "Cheffing"?:
I enjoy spending time with my family outdoors--fishing, camping, hiking, etc.

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Challenge of the Chefs