Born into an Italian immigrant family, chef Pat Pascarella has a love for authentic Italian cuisine that runs as deeply as his roots. At just 14 years old, Pat found so much enjoyment in the kitchen that he dedicated himself to forging a path that would ultimately turn his passion into full-time career success. Years later, Pat found himself on the fast-track, training within Michelin-led kitchens & alongside James Beard Award-winning chefs before eventually helming his own acclaimed concepts.
After time spent honing his craft within New York City’s star-studded hospitality circuit where he worked in the iconic kitchens of some of the nation’s top culinary heavy-hitters including chef Eric Ripert at Le Bernardin and Italian chef & TV personality Scott Conant, Pat headed south where he infiltrated Atlanta’s thriving dining scene via some of the city’s most notable restaurant groups before opening his first Atlanta endeavor, The White Bull – a farm-forward, Italian restaurant in Decatur. The concept was met with much success – upon opening, the restaurant earned the title of Best New Restaurant by Creative Loafing, Best Farm to Table Restaurant by Atlanta Magazine, and has been nationally recognized by publications including Garden & Gun, Condé Nast Traveler, Eater & Thrillist. In 2020, Pat opened Grana – a nostalgic Italian ode to his heritage filled with slinging Neapolitan pies, fresh pasta & wood-fired meats before rounding out his Italian trifecta with authentic mozzarella-bar concept, Bastone, set to open in March 2022.
A first-generation American, Pat holds a romantic respect for traditional recipes that he seamlessly blends with his skillset of innovative and new age methods – a combination that is evident throughout all of his menus. As an Italian chef & decorated member of the Southern culinary community, Pat hopes to be a driver for an overlooked culture that is most often diluted & continue to expose the South to the flavorful micro-regions of Italy. To this day, Pat accredits his success to the culinary matriarchs in his life – his grandmother & mother – and hopes to continue to utilize his knowledge & love for authentic cuisine as a means to motivate and lay the foundation for the next generation of young chefs.