With tenures spanning the globe – from Italy to California – Executive Pastry Chef Patrick Fahy brings experience presenting exquisite pastries at some of the world’s most reputable dining establishments to his position at Trump International Hotel & Tower Chicago.
Prior to joining Executive Chef Thomas Lents and the Sixteen team at Trump Chicago, he served as executive pastry chef for the Sofitel Chicago Water Tower, where he oversaw all aspects of the hotel’s pastry operations, including its contemporary French restaurant Café des Architectes, and received national recognition as a nominee in Food & Wine’s “People’s Choice Best New Pastry Chef” awards. From 2009 to 2011, he was pastry chef for renowned Chicago institutions Blackbird, Avec, and Publican. During his time working in the acclaimed kitchens, his work earned him several high-profile culinary accolades, which included a James Beard Foundation Award nomination in the Outstanding Pastry Chef category (2011), Jean Banchet’s “Celebrity Pastry Chef” Award (2011), and “Pastry Chef of the Year” by the Chicago Tribune (2010). Chef Fahy has also held several other positions in the Midwest and on the West Coast, specifically as chef de partie at The French Laundry (Yountville, CA), pastry cook at the Ritz Carlton Hotel (Chicago, IL), baker at Bittersweet Bakery and Lutz Pastry Shop (Chicago, IL), cake decorator at La Brioche Bakery (Madison, WI) and pastry cook at Restaurant San Vito (Montelupo, Italy).
With deep roots in the culinary community, Chef Fahy has participated in prestigious culinary events and festivals worldwide. He judged both the Cacao Barry L’art du Chocolatier Challenge in 2012 and the inaugural Chicago Restaurant Pastry Competition in 2011. He holds various degrees from renowned institutions, namely a one-year certificate in the culinary arts from Apicius in Florence, Italy, a certificate from the French Pastry School in Chicago, Illinois, a sugar course certificate from the Notter Pastry School in Orlando, Florida, and a chocolate course certificate from Valrhona in Tain L’Hermitage, France. Chef Fahy has also spent time on the other side of the classroom, passing along his worldly knowledge and expertise by teaching plated dessert demonstrations at Barry Callebaut Chocolate Academy (Chicago, IL) from 2010 to 2012.