Chef Molly Patrick was raised in Macon, Georgia. She has enthusiastically pursued excellence in cooking, spending over a year in the late 90’s traveling through provincial France, bartering labor in small villages in exchange for learning how to cook in the true, family country style of the area, and learning the fine arts of cheese and bread making.
Chef Molly’s experience, along with her time in France has shaped her focus on scratch cooking, local food sourcing, and cooking in season.
She came to the Inland Northwest in 2004 in search of a place with a strong sense of community, getting her start in the area at C.I. Shenanigan’s creating their production and pastry program and building the distribution of product to other Ram restaurants. After working to create the catering, events, and dinner club at Ella’s Supper Club, she was hired on at Coeur d’Alene Casino. She soon became an essential part of the culinary team that traveled to New York to cook at the James Beard House in 2012.
Now Executive Chef of The Blackbird and Manito Tap House in Spokane, Chef Molly has continued to develop carefully crafted, locally sourced, in-season dishes with a nod to her Georgia roots.