Patrick McDonnell is a founding partner of McDonnell Kinder & Associates and by vocation, a chef with a career that spans multiple disciplines including food journalism, advertising executive, commercial actor, brand spokesperson, motivational speaker and professional photographer. His culinary career began with the management training program at the Savoy Hotel Group in London before he moved back to the United States in the 1970's.
Patrick and Coral Kinder were co-owners of the French Dance Restaurant Group in Baltimore, Maryland before moving to New York City at the invitation of Michael Batterberry, Publisher of Food and Wine Magazine. In new York, Patrick took the helm of the ground breaking Nouvelle Cuisine restaurant, Le Coup de Fusil. Several years later, he left Le Coup de Fusil to become the Executive Chef of the iconic Rainbow Room, high atop Rockefeller Center. At the time it was the largest grossing restaurant in the world.
Following the Rainbow Room, Patrick moved into a corporate culinary career path that includes senior executive positions with Kraft General Foods, ConAgra, ARAMARK and the advertising agency, Noble & Associates.
Additional Highlights - Patrick was the culinary director of Michael Batterberry's Food Arts Magazine from 1988 until the magazine closed in 2014, when the magazine ceased publication.
Patrick developed and executed the Performance Nutrition programs for the United States Olympic Ski and Snowboard teams for the Nagano Olympics in 1997 -1998 and the Salt Lake City Olympics in 2001- 2002. He also founded the fund raising charities - Chefs Care the 911 Foundation after the World Trade Center attack of 2001, and Chefs for Humanity with Cat Cora after the Tsunami of 2004.
Awards - Food Arts Silver Spoon, Condé Nast Top Movers and Shakers, NRN Top 50 Tastemakers, The Mayors Award City from the City Baltimore and the USSA Gold Medal Award.