Chef Patrick Roney’s passion for cooking came from an early age in his mother’s garden, outside Baltimore, Maryland, with a salt shaker and a sun ripened tomato. Today his philosophy has come full circle, his roots shine true in the fact that he is ingredient driven and prefers little confusion on the plate. During Patrick’s culinary training at the Culinary Institute of America, Hyde Park, New York, he became skilled in several cuisines. Although, today he truly is focused on Contemporary American Cuisine with an emphasis on Farm to Table. Roney recently joined the hospitality team at Ashbourne Farms where he is Chef de Cuisine under Jason Jones and helped to open the doors to the kitchen at the Show Barn.
