Pat McLaughlin
Renowned and honored for his commitment to local and sustainable sourcing, Chef Pat began his culinary journey at a little bakery outside of Philadelphia at the age of 12. As a line cook at age 16, Chef Pat discovered a passion for dishes derived from an eclectic mix of styles and cultures, a passion that is expressed today in the dishes he creates for our guests at Parkers’.

Chef Pat continued the pursuit of his passion at the 3-Star Park Hyatt, Chicago where he was firmly entrenched in French technique; the search for quality ingredients and the proper components of a dish. Over the next several years, Chef Pat continued to engage positions that would enhance his understanding of multi-national styles and techniques.

A stint at the 4-Star Hotel Jerome in Aspen, and the 4-Star Silvertree Hotel in Snowmass, resulted in a love of southwestern cuisine and high altitude cooking. Ultimately, Chef Pat returned to Chicago with a desire to continue his education in French cuisine with a focus on simple, slow cooking and whole roasting. Later, Chef Pat found a model of hospitality and professionalism in kitchens at Nieman Marcus on Michigan Avenue and discovered the joy of improvisational cooking at the University Club of Chicago.

Today as Chef at Parkers’ Restaurant and Bar, Pat works to help support charitable organizations, instruct culinary students, and educate staff and guests on sustainable practices. Recently, Chef Pat became certified by Authentic VPN Pizza Napoletana and has introduced prime steak, duck and pasta into the new Parkers’ Restaurant & Bar Menu. He is committed to ensuring that your visit with us is as delightful as it is delicious.