Chef Patrick Longton came to Union in 2016 after serving as executive chef at Longfellows Hotel and Restaurant in Saratoga Springs for 10 years. He has spent the last 25 years working in hotels and restaurants, mainly in the Saratoga Springs area. He calls his style of cooking “rustic American cuisine” with strong influences from France, Italy and Asia. He has won numerous American Culinary Federation medals in food competitions, including the overall grand award in 2000. While he was executive chef at the Wishing Well in Saratoga Springs, he won first place in the 2012 Capital Region Cast Iron Chef Competition and hosted a Chaine de Rotisseurs dinner.
When he’s not cooking, he enjoys ice carving, drumming and spending time with his wife, Dori, and his son and daughter – Brady and Bobbi. They also have two dogs, Ruben and Rita.
FIRST APP YOU LOOK AT IN THE MORNING: Gmail
ONE BOOK YOU HAVE READ MULTIPLE TIMES: “Culinary Artistry” by Andrew Dornenburg; It is unlike other cookbooks as it features a list of ingredients A-Z along with what other ingredients, techniques and applications go with the first ingredient. It is a fantastic reference for any cook, professional or home.
BEST ADVICE YOU EVER RECEIVED: Trust your instincts
FAVORITE SPOT ON CAMPUS: The Nott Memorial
GO-TO BREAKFAST: Bacon, egg and cheese sandwich
NETFLIX OR AMAZON: Netflix (I’ve enjoyed Schitt's Creek, Outlander and The Queen’s Gambit)
FAVORITE PODCAST: Don’t have one
ONE SKILL YOU WISH YOU HAD: I wish I could play guitar.
WHAT HAS BEEN YOUR PANDEMIC DIVERSION/ACCOMPLISHMENT: Playing music and spending time with my wife and our family and friends
BEST PART OF YOUR DAY: When I get home and am greeted by my wife and dogs.
LITTLE KNOWN FACT ABOUT YOU: I used to play drums in a rock and roll cover band called “Off the Hook.” It was in the late 90s/early 2000s, and we played everything from The Beatles to Rage Against the Machine.