Pat Coston was born and raised in Oklahoma City and while growing up, was intrigued by the wedding cake business that his mother owned and operated. After school, he worked in a local restaurant and then attended the Notter International School of Confection. He then moved to Vail, where he learned the basics of pastry at a French restaurant called the Left Bank.
Chef Alain Rondelli of Ernie’s in San Francisco talked him into moving there for a couple of more years of apprenticing as assistant pastry chef. In 1992, Great Chef George Morrone offered him a position as executive pastry chef at his Aqua Restaurant in San Francisco. Two years later, Great Chefs showed up to tape him for the Discovery Channel’s Great Chefs – Great Cities series.
In 1998, Great Chef Julian Serrano offered him the same position at his Picasso Restaurant in the Las Vegas Bellagio Hotel. Vegas wasn’t what he wanted at the time, so he moved to New York City in 2000, where he was the executive pastry chef at the Mercer Hotel and then the Bryant Park Hotel. In 2004, he moved back to Las Vegas to the Ritz-Carlton and then to the Mandarin Hotel Group as executive pastry chef. In 2008, he wanted to try his own hand in running his own operation called 2 Chicks with Chocolate, but then in 2010, the offer came in from the luxury condominium yacht, The World, as the executive pastry chef, a position which he enjoyed for the next four and a half years. Earlier in 2016, he returned to teach at the Notter International School of Confection.