Patrick O'Connell

Chef & Sole Proprietor

Patrick O’Connell is a self-taught chef who pioneered a regional American cuisine in a tiny Virginia village 67 miles west of Washington DC. His alliance with local farmers
and artisanal producers was an adaptation born of necessity more than 40 years ago
when nothing but milk was delivered to the town of “Little Washington”, VA (pop.
133). O’Connell, a native of Washington DC opened The Inn at Little Washington in
1978 in a former garage on the corner of Main and Middle Streets. It has evolved
from a simple country inn to an international culinary shrine. Chef O’Connell is now
referred to as “the Pope of American cuisine.”

Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells of The International Herald Tribune hails O’Connell as “a rare chef
with a sense of near perfect taste, like a musician with perfect pitch.”

Patrick and The Inn have enjoyed enormous national and international recognition.
He is the author of three books. Governor Mark Warner has stated that “Not since
Thomas Jefferson first brought tomatoes to Virginia and the New World has one man
created such interest in the culinary arts.”

O’Connell was asked to cook for Queen Elizabeth at the Governor’s Mansion in Richmond on her visit to Virginia in 2007. Through Relais & Chateaux, he staged a dinner celebrating the coming of age of American Cuisine in Paris and participated along with Alice Waters, Thomas Keller, Daniel Boulud, and Charlie Trotter in the “American Food Revolution” in Oxford, England. He has appeared on Good Morning America, The Today Show, the CBS Early Show, the Martha Stewart Show, Top Chef, the Diane Rehm Show, the Charlie Rose Show and is a frequent guest speaker at The Smithsonian Institution and The Culinary Institute of America.