Chef Patrick Morrow of Bluegrass Tavern - Biography

Baltimore, MD

October 2010

Patrick Morrow might be making his mark in the mid-Atlantic as executive chef of Maryland’s Bluegrass Tavern, but the chef was born and raised in Texas and North Carolina. And it shows through in his broad-shouldered, but still sophisticated cuisine, which is infused with both Southern and Southwestern flavors. Attention to detail, inventive ingredients, and a skillful balance of elements within each dish are hallmarks of Chef Morrow’s style, and they keep his menu fresh.



His current—and adamant—focus on local and sustainable produce and meats began during his tenure as sous chef at VIN in Towson and then as executive chef at Ryleighs. The relationships he forged with Maryland farmers, cheese makers, and fishermen continues to grow with Bluegrass. Whether he’s working with Gunpowder Bison and Trading, Piedmont Ridge Beef, Firefly Farms Creamery, or Chapel’s Country Creamery (among the many local purveyors on Morrow’s culinary speed dial), the chef is making the most of Maryland’s local product. And more than the locals are eating it up.