Patrick Soucy is a farmer’s chef: he tends his own garden, harvesting produce that goes almost directly to the plate, and routinely wades deep into the fields of nearby farms for his ingredients. He also keeps a root cellar and curing room in his basement and knows what to plant, when, and where. His familiarity with growing and fishing seasons reveals his abiding respect for the passion and labors of farmers and fishermen.
With more than 20 years of industry experience, Soucy has cooked his way across coastal New Hampshire and Massachusetts at restaurants such as The Green Monkey, Not Your Average Joe’s, and Michael’s Harborside. Now at the helm of Ceia Kitchen + Bar in Newburyport, Massachusetts, Soucy has a loyal audience who deeply appreciate his work, holistic approach, and honest food. Even with a slew of regional awards, including his 2014 StarChefs.com Rising Star Chef Award, and an invitation to cook at the James Beard House, Soucy stays close to his roots—and their potential and product.