With two decades worth of experience and lifetime love of food under his belt, Chef Michael Patria brings a creative flair to the dining experience at Four Seasons Hotel Atlanta. In his role as executive chef, he oversees the kitchen of breakfast destination, Park 75 and its popular lunch and dinner outlet, Bar Margot. Chef Patria’s culinary repertoire includes stints in Atlanta and San Francisco, but the beginning dates back to his youth and time spent in the kitchen with an Italian father and a mother with deep Kentucky roots. The way his parents managed to merge the flavors of Italy and the American South inspired Patria’s own drive to create new dishes and experiment with genres.
Although he’s always gravitated toward food, Patria fell into the profession by accident. Right out of high school, a dishwashing gig for extra pocket change turned into a job on the prep line when one of the restaurant’s prep cooks was injured. In his serendipitous new role, he quickly fell in love with the culture of the kitchen and realized that food had always been his passion. Today, his philosophy on cooking is simple: put a modern spin on classic techniques and, most importantly, “have fun with it.” Chef Patria thrives on the collaboration that is possible in a large, multi-faceted hotel kitchen and in an emerging food scene like Atlanta’s. At home, he cooks the dishes that he doesn’t get the chance to cook at work, always trying to expand his skill set to encompass the techniques of various cultures and types of food.