Chef Patrick Connolly of Bobo - Biography

New York, New York

October 2011

In 1999, 21-year old Patrick Connolly began his culinary career, pouring pints of Irish stout at a pub in his hometown of St. Louis, Missouri to pay off student loans. Intrigued by the excitement of the kitchen, Connolly asked to be moved to the back of the house. Around the same time, Connolly discovered The French Laundry Cookbook, which further persuaded him to pursue a career in the culinary arts.

In 2002, Connolly enrolled at Johnson & Wales in Providence, Rhode Island where he spent evenings at the public library reading any culinary material he could get his hands on. Connolly’s preparation for real kitchen life took place concurrently at Providence Italian restaurant Empire, where he learned the art of butchery and meat preparation.

Connolly’s next step brought him to Radius, Michael Schlow’s upscale modern French restaurant in Boston where he was hired as entremetier. He gradually climbed the ranks to chef de cuisine, and eventually became executive chef, a position that he held for four years. In 2006, Connolly earned Radius a four-star review from The Boston Globe.

Connolly soon set his sights for New York City. He landed the executive position at the West Village restaurant Bobo where he brought his appreciation for market-fresh ingredients to the restaurant’s “European dinner party”-inspired menu and Bohemian ambiance. In 2008, Connolly won the James Beard Award for Best Chef Northeast.