Chefs

He is responsible for all food and kitchen operations of the resort. Chef Patrick is an accomplished chef, author and restaurateur, who began his culinary training at the young age of eight helping in his grandmothers’ kitchen at the restaurants his parents owned in Southern California. His passion for fresh, natural ingredients later flourished as he cultivated organic farming.

Chef Patrick brings his love for locally produced products and fresh, vineyard inspired flavors to all the food at the Sheraton. He can sometimes be seen at the grill on the Terrace of the resort preparing food for client banquet events and resort occasions – as even with his multi-level responsibilities — he still loves to cook and talk food with guests.

Chef Patrick has an extensive background in wine country resorts and restaurants and has cooked in the finest resort dining rooms including the five-star restaurant El Bizcocho at the Rancho Bernardo Inn, the popular Italian BONO restaurant opened by the late Sonny Bono in Palm Springs, Temecula Creek Inn and The Vineyard Terrace at the Callaway Winery in Temecula. He is also author of The Fire Magic BBQ Cookbook, a popular 75-page cookbook filled with innovative grilling recipes.

His first restaurant job was at age 13, and as he continued on he soon was a Graduate of the New England Culinary Institute. After several internships with noted East Coast chefs, Chef Reed moved to San Francisco, where he worked under celebrated chefs Jody Denton of the popular Lulu restaurant and Hubert Keller at the award winning Fleur de Lys.

Chef Reed then returned to his roots and moved to Charlottesville, VA to lead the team at the newly opened Blue Light Grill & Raw Bar. From there he seized every opportunity to travel to other parts of the world, experiencing the foods of his visits and landing in Sienna, Italy where he spent a year cooking in three well-respected restaurants.

Chef Reed is a member of the Slow Food movement, an organization dedicated to protecting the heritage of food, tradition and culture by opposing food processes that are harmful to humans, animals or the environment. He has brought his passion to Twenty/20 and is incorporating his Swedish heritage, southern roots and love of local and organic products found in San Diego’s North County. He is also a crowd pleaser as he cooks at the Twenty/20 Thursday Tapas nights on the restaurant’s patio, as well as the Raw Bar at Tastes of San Sebastian nights during the winter months.

In November 2009 Chef Reed was promoted to General Manager and Executive Chef of Twenty/20 so now he can be found both in the kitchen and in the restaurant dining room, overseeing both service and all the food prepared for the restaurant.

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