Executive Banquet Chef, The Jefferson Hotel
Patrick Ehemann's influences are truly global. Born in Spain to an Alsatian/Irish father and a Mexican mother, his military family moved back to the USA where he absorbed the cuisine of Oklahoma, California, Florida, Texas and Virginia.
These experiences are reflected in his cuisine, which focuses on using the freshest local ingredients. Ehemann’s previous experiences at the some of the nation’s top restaurants have helped create many memorable events at The Jefferson, as well as the hotel’s famous Sunday Brunch
“If I had to describe my food, I would say that it is New Southern Cuisine with a French technique,” says Ehemann. “However, the menu is so vast that we have the ability to garnish it with many other global influences.”
Ehemann’s family loved to eat and cook, and while at The University of Texas, he decided that he wanted to learn to cook professionally. He began dishwashing at the best restaurant he could find, Zoot Restaurant in Austin, and by the time he graduated he was the sous chef.
And thus began a career that has taken in some of the nation’s finest kitchens, under the guidance of the some of the nation’s finest chefs.
His voyage includes:
- Biga on the Banks in San Antonio
- A return to Zoot in Austin as Executive Chef; as part of this tenure, he spent a summer in New York observing and cooking in restaurants like Park Avenue Café (under David Burke), Tribeca Bar and Grill (under Don Pintabona) and Patria (under Doug Rodriguez)
- Lo Spiedo di Noble in Greensboro, North Carolina
- AQUA in San Francisco
- Gary Danko in San Francisco, which Zagat rates second only to The French Laundry
- Barr Mansion in Austin
Ehemann’s desire to move to a growing city, where he could raise his family and still be in a vibrant culinary scene, landed him in Richmond in 2003. He began working as a sous chef in Lemaire, The Jefferson’s signature restaurant, but within a year was promoted to Executive Banquet Chef.