Portland Marriott - Flipbook - Page 24
THE TASTE OF DEDICATION:
Inside the Kitchen with Patrick Dunn,
Director of Food & Beverage and Executive Chef
At the Portland Marriott Downtown Waterfront, there’s a rhythm that hums to life with the
morning’s 昀椀rst coffee, crescendos through working lunches and gatherings over thoughtfully
crafted dinners. At the heart of it all is Patrick Dunn: Executive Chef, Director of Food & Beverage,
and the creative force behind the hotel’s celebrated Paci昀椀c Northwest-inspired menus.
Patrick’s culinary journey didn’t begin with dreams of Michelin stars or hotel kitchens. It started
in the farming communities of the Northwest and the agricultural heart of the Willamette Valley,
where he experienced what “fresh” is. The tomatoes from Mom’s Garden, sun-warmed berries,
fragrant herbs, fresh-baked bread, and pasture-raised meats from just down the road; these
ingredients shaped his early understanding of 昀氀avor and authenticity.
His formal training began in Portland, where he mixed structured culinary education with
street-level experimentation. “As a young culinarian,” he recalls, “I’d roam the local markets,
chasing the garden-fresh tastes I grew up with to craft the perfect meal.”
Patrick’s path eventually led him to the Hawaiian Islands, where he steadily rose through the
ranks - station by station, kitchen by kitchen. His work took him across a network of resorts and
restaurants. He honed his craft, gaining a reputation for his discipline, creativity, and quiet
intensity - each dish a re昀氀ection of precision and passion. During his 15 years in the islands and
with Maui as his home base, Patrick extensively explored the street food cultures of Asia, Europe,
and South America, learning from the 昀氀avors and techniques that expanded his culinary lens.
After an epic year-long road trip exploring the nation’s national parks and mastering his camp昀椀re
cooking skills, Patrick landed in Boston for 2 years to work and gain a taste of the East coast
before returning to his Paci昀椀c Northwest roots.
Today, Patrick leads the culinary operations at Portland’s premier waterfront hotel. From
designing seasonal menus that celebrate local ingredients to mentoring the next generation of
chefs and food & beverage leaders, his impact reaches far beyond the kitchen and his passion
shows in every detail.
Patrick’s menus re昀氀ect this philosophy; deeply rooted in rustic comfort, crafted with curiosity, and
always grounded in 昀氀avor. Guests might 昀椀nd themselves savoring Northwest elk Bolognese or
biting into a whiskey-kissed “High Proof” burger. Every plate tells a story of tradition, innovation,
and the joy of surprise. At the Portland Marriott Downtown Waterfront, a meal isn’t just food on a
plate - it’s an experience built on dedication, hospitality, and a deep love for great food.
As Patrick puts it: “Everybody loves a good time and great food - my job is to make
sure every bite is something to get excited about.”
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PRESTIGE | Portland Marriott Downtown Waterfront
