Patrick Dillon Executive Chef
A Jacksonville Beach, FL native, Patrick began his career in F&B at age 16 as a busser at a local restaurant. He worked in the industry through high school and college years but didn’t fall in love with food until several years later after taking a hiatus from the kitchen. He was inspired by the craft and began studying books and shows only to realize it was what he would want to pursue for the rest of his life. Patrick worked his way up to sous chef in several restaurants, including The Rebel House in Boca Raton, Florida. Patrick then took his talents to Charleston in the summer of 2016 and began working at Edmund’s Oast. Shortly thereafter he was promoted to sous chef.
Patrick is excited to return to his hometown and do more of what he loves on a whole new level. As the Executive Chef of Strings Street Fare, Patrick looks to bring a new perspective to Jacksonville’s culinary community. He looks forward to developing relationships with local farmers and purveyors to showcase the freshest and finest ingredients Northeast Florida has to offer. He will use these relationships along with his talents to create an eclectic, constantly evolving menu that is fun and approachable.
In his spare time, he and his fiancée enjoy cooking at home, going to farmers markets, and cheering for his beloved Jacksonville Jaguars.