Raised by kitchen-savvy parents on Chicago’s North Side, Patrick Fahy developed a passion for cooking early on. By 21, Fahy had moved to Minneapolis and saved enough money from catering work to attend culinary school abroad, at the Apicius International School of Hospitality in Florence. While in Italy, working at Ristorante San Vito in Montelupo, Fahy locked eyes with pastry and has passionately kept the romance alive ever since.
Back stateside, Fahy worked at Italian restaurants and bakeries, including Griglia Tuscany and La Brioche in Madison and Lutz Cafe & Pastry Shop and Bittersweet Pastry Shop in Chicago. Fahy created café desserts, worked banquet production, and an overnight bakery shift at the Ritz-Carlton Chicago, while simultaneously attending The French Pastry School.
Fahy left the Ritz to work at Thomas Keller’s The French Laundry and then returned to Chicago to lead the pastry department at Blackbird, Avec, and Publican—a role that earned him a 2011 StarChefs.com Rising Star Pastry Chef Award, Jean Banchet’s 2011 “Celebrity Pastry Chef” Award, and “Pastry Chef of the Year” by the Chicago Tribune in 2010. He then moved to Sofitel Chicago Water Tower, where he oversaw the hotel’s pastry operations, including its restaurant Café des Architectes.
Fahy now works as executive pastry chef at Trump International Hotel & Tower Chicago. Since joining the team, Fahy was named a James Beard semifinalist for “Outstanding Pastry Chef” and celebrated the restaurant’s Michelin star rating and Forbes Five-Star distinction.