Chef Biography
Philip Fitzpatrick was born and raised in Yonkers, New York and after graduating from State University of New York at Delhi in Hospitality Administration & Management in 1984, he apprenticed at various properties including the Queensbury Hotel, the Parkwood Restaurant, Sheraton Hotel and eventually Panza’s and Siro’s in Saratoga Springs. He worked his way up to executive chef at Panza’s (Siro’s being only open during the short horse racing season).
In 1998, he moved to the island of St. Croix (USVI) as executive chef of the Great House at Villa Madeline. A Great Chefs television crew flew into St. Croix later that year from Necker Island and caught up with Chef Fitzpatrick, taping him for their Great Chefs of the World series (episode #177).
In 2004, he left Villa Madeline, moving over to the Buccaneer Hotel which was closer to the town of Christiansted on St. Croix for four more years. He then returned to the Saratoga Hilton as executive chef in 2008, then the Albany Hilton, and eventually Sperry’s Restaurant in Albany, New York.
Recipes
Grilled Wahoo with Mango-Papaya Relish
Serving: 4 Print Grilled Wahoo with Mango-Papaya Relish By Great Chefs November 18, 2015 Wahoo fillet blocks, simply grilled with just a little oil and seasoning, top tangy mango-papaya relish. Snapper, grouper, or swordfish may be substituted for the firm wahoo. This dish is wonderful for company, as the relish can be prepared ahead of […]
Braised Flank Steak with Caribbean Vegetables and Tomato Ragout
Serving: 4 Print Braised Flank Steak with Caribbean Vegetables and Tomato Ragout By Great Chefs November 18, 2015 Grilled flank steak slices, crusted with cumin seeds and peppercorns, are served atop stewed dasheen, tannia, and sweet potatoes — or turnips, rutabagas, and sweet potatoes, if you wish. Radicchio leaves add their own bitter crunch to […]
Thai-barbecued Lacquered Wahoo Over a Lemongrass-Ginger Broth on Udon Noodles
Serving: 4 Print Thai-barbecued Lacquered Wahoo Over a Lemongrass-Ginger Broth on Udon Noodles By Great Chefs October 13, 2015 Eastern ingredients flavor a popular West Indies fish: the wahoo is a firm-fleshed fish eaten throughout the Caribbean islands. Salmon is a good mainland substitute. Thai barbecue sauce glazes the squares of fish, which are served […]