在花费四年的厨房在着名的Chiltern Firehouse运行后,爱尔兰厨师Patrick Powell有机会在Stratford开设他的首次亮相餐厅·安拉拉,在那里他在令人印象深刻的空间中为他自己提供了帮助的季节性英国票价。
作为一个成功的厨师雕刻职业,这不仅仅是一个有才华的案例,这是关于冒险的情况;关于被驱动并知道什么时候是新挑战的时候。在他的职业生涯中,帕特里克·鲍威尔发现自己在伦敦,爱尔兰的许多餐厅攀登了山区,并进一步沿着远方的队伍,为一些最受尊敬的厨师工作。但而不是在任何特定的厨房里过于舒适,而且他总是遵循他的本能并搬到更好的职业生涯。这在2019年开设了他的第一家餐馆Allegra,在那里他目前正在炫目与他的季节性英国菜单炫目。
出生于爱尔兰,帕特里克对食物的兴趣首先通过观看电视作为少年的电视上的日间烹饪展示。“我只是喜欢看准备稳定的厨师,”他笑了。“我们没有大量的令人惊叹的食物;这只是寄托真的,都有很多碳水化合物。“这是他的妹妹开始与厨师一起出去的时候,他会借着帕特里克各种食谱,他真正开始得到烹饪错误。年龄十五岁,他在穆奥郡和未来五年内举行的堂兄海滨餐厅在堂兄的海滨餐厅洗碗时,在未来五年内开始实际准备食物。“餐厅正在从海滩回来的路上,所以在夏天,它只是狂野,”帕特里克解释道。“它绝不是一个高端的地方,因为它是一个农村地区,你会得到这些非常流氓厨师,但我只是喜欢它。”
他的休息时间来了,当时米其林主演的都柏林机构L'Ecrivain的前任厨师,在巴利娜的厨房里接过,并在他的翅膀下接过帕特里克。Collins很快就把他送走了在他以前负责的一星级厨房里获得经验。“我突然从这个小海边的地方到了一个非常强烈的米其林出演的厨房,”他说。‘This was towards the end of the Celtic Tiger boom so we’d do a hundred covers on a Monday lunch and these businessmen were just throwing money around.’ After spending three years at L’Ecrivain and working his way up to the position of junior sous chef, Patrick decided it was time to leave Ireland.
在接下来的几年里,他在世界各地旅行,他在最终在墨尔本结束两年之前向南到南美洲,他为他屡获殊荣的Restaurant Cutler&Co. Patrick颁发的Andrew McConnell工作,他最终回到了爱尔兰at the age of twenty-six, deciding that he couldn’t base himself so far away from home. After working in a local hotel for six months, he moved to London in 2011 where he briefly worked at the newly opened Pollen Street Social before settling down at Anthony Demetre’s much-acclaimed Wild Honey in Mayfair. ‘What I learnt from Anthony was invaluable,’ says Patrick. ‘That man can really cook and he’s always been so supportive. I still have a very good relationship with him today.’
Working his way up to the position of sous chef, he eventually left Wild Honey in 2013 to head up the kitchen at AD12, a twelve-week pop-up at the City’s Tower 42, but it was once AD12 had closed that Patrick landed the biggest job of his career to date – the opportunity to be the head chef of the newly opened Chiltern Firehouse, working alongside executive chef Nuno Mendes. ‘I had no idea what I was stepping into and then I realised very quickly what the Firehouse was going to become,’ he says. ‘Nuno’s just wildly creative and it was amazing to learn so much from him. I was initially only meant to be there only for two or three months to help out but I ended up spending four years there as head chef. We had an amazing team and were serving very nice food but we were doing about 600 covers a day religiously, and eventually I just needed a change. I still felt like I needed to prove myself.’
帕特里克在他的通知中递交,不知道下一步是什么,但是幸福的哈利亨利斯曼迅速联系,他已经监督Chiltern Firehouse的创作,并引起了帕特里克,负责一个全新的七楼餐厅概念在Stratford叫Allegra。通过机会将自己的食物风格带到伦敦的一个上门部分,他花了明年与设计师一起工作,以确保空间达到他对餐馆的愿景。“这个想法是人们不应该觉得他们在高楼”,帕特里克解释道。“我们希望这个空间完全是逃避逃避和永恒的,这就是为什么它向内看。设计过程只是成为这一部分的令人惊叹的事情。
经过多次延误,Allegra最终于2019年开幕。当然当然遭受Covid-19锁定的手,不得不在它入门时关闭,但在2021年,餐厅终于能够再次开门创建它始终设置为实现的影响。与帕特里克在舵和令人印象深刻的七十覆盖屋顶露台上有优雅的用餐室,其季节性菜单使用许多不同的技术,如发酵和固化,以提高主要的英国生产的味道概况,并受到帕特里克的影响在其他厨房工作的时间。“我们在这里做了很多法国,这来自我的时间与安东尼合作,但很多怪癖,调味的东西和看着事物的不同方式来自Nuno。
Allegra迅速成为一个目的地餐厅,越来越多的人,距离Stratford仅为品尝帕特里克的烹饪。在他身后丰富的经验,作为一个厨师,他仍然像以往一样雄心勃勃,计划最终使餐厅越来越自足。然而,鉴于帕特里克对事物的胃口令人兴奋,并确定进展的事物,谁知道该驱动厨师的未来持有情况。