Patrick Connolly is the Executive Chef of Union Square Events (USE), the catering business in Danny Meyer’s Union Square Hospitality Group. Born and raised in St. Louis, MO, Patrick moved to Providence, RI to attend culinary school at Johnson and Wales University in 2002.
While living in Providence, Patrick spent time working in some of the city’s top kitchens which eventually led him to Boston to serve as the Executive Chef of Radius, a well-regarded restaurant located in Boston’s financial district. During Patrick’s time at Radius, he earned a rare 4 Star review from The Boston Globe in 2006 and won the James Beard Award for Best Chef: Northeast in 2008.
In 2009, Patrick moved to New York City to become the Executive chef of BOBO in the West Village. During his time at BOBO, Patrick was honored by Starchefs as one of New York City’s Rising Star Chefs. Then in 2012, Patrick moved back to his hometown of St.Louis to be on the opening team of Basso, a restaurant located within the landmark Chershire Hotel.
In 2015, Patrick made his way back to New York where he went on to open his first restaurant, RIDER, located in Brooklyn which earned ‘Bib Gourmand’ status from the Michelin Guide. Then after closing Rider in 2019, Patrick joined USE as the Executive Chef where he now oversees menu development for all of USE’s businesses driving its culinary vision.