PATRICK MCKEE BIO Executive Chef – Paley’s Places Patrick McKee is the Executive Chef at Vitaly Paley’s landmark restaurant, Paley’s Place. He joined the Paley’s family in October of 2004 as a line cook and has spent the last eight years learning, growing and exploring Pacific Northwest cuisine with Vitaly Paley. “Working at Paley’s Place has hands down been the best job I have ever had. I’ve been challenged since I stepped foot into the kitchen,” McKee says. Before joining Paley’s Place in 2004, McKee began his culinary career in Portland as a dishwasher at Santé in 1994. He then moved to Jazz de Opus where he worked as a line cook and began to develop his culinary skills. After Jazz de Opus, he began working at Zefiro under Chris Israel. “Chris gave me some of the best professional advice I have ever received. He told me seek out the best chef in the area and work at that restaurant. It was that advice that led me to Paley’s Place,” said McKee. From Zefiro, McKee had a couple of stints at Mint and then Castagna. He then moved to Eugene for a change of pace and worked at Marché where he continued working with local, Pacific Northwest ingredients. From Marché, McKee took his first role as executive chef at Eugene’s Red Agave. When he decided to move back to Portland, Chef Vitaly Paley was the first person he called to inquire about a job. McKee’s love of food began early in his life and he credits his mom for his love of cooking. He remembers Sunday night dinners with his parents being a day-long affair that were never missed and were a cherished part of his childhood. His mom primarily made Italian food, which has influenced McKee’s palate to this day. It was also family that led McKee to settle down in Oregon. He remembers spending the summers with his grandparents in Brookings Harbor. He fell in love with the culture, nature and all of the produce that the Pacific Northwest has to offer. After studying classical piano at George Mason University, he remembered his love for Oregon, traveled through Portland and decided to make it his home. At Paley’s Place, McKee changes his menu daily and focuses on the best ingredients the Pacific Northwest has to offer. He’s known for his pasta offerings including Corn & Ricotta Ravioli and Alaskan Dungeness & Snow Crab Pasta alla Chitarra. He takes advantage of the phenomenal local seafood coming off of the coast and loves to surprise diners with his unique preparations. McKee also takes great care to continue the classics on Paley’s menu – including the Mussels Frites and American Waygu Beef Tartare. In August of 2011, McKee competed with Chef Paley and Chef Ben Bettinger on Iron Chef America where they defeated Iron Chef Jose Garces in Battle Radish. In 2012, McKee took a trip through Spain and had the opportunity to stage at Arzak, one of the most innovative restaurants in the world, where he was able to absorb the precision and care the Spanish take to their cuisine. McKee took this perfectionist work ethic back with him to Paley’s Place and came back home reinvigorated and ready to continue to make Paley’s Place one of the best restaurants in the Pacific Northwest. McKee now lives in Northwest Portland with his two children. .