Patrick Karvis has over 27 years of culinary experience and 19 years of management and leadership as an executive chef in restaurants, hotels, golf clubs and private country clubs. Mr. Karvis has proven to be able to adapt to any type of restaurant and cuisine and take that establishment to greater levels of food quality and all around moral in the kitchen and front of the house with his upbeat personality.
In 1999 Patrick assisted with a James Beard dinner which he helped create and execute the menu for an A list crowd including Byrant Gumble and Joseph Abboud.
In 2005 Chef Patrick won his first ever culinary completion at the Sysco Taste of the Season food show at the Arizona Biltmore. Chef Karvis took first place out of 20 other valley chef’s including one master chef. The dish that took first place was a mushroom dusted veal tenderloin with a golden raisin fontina risotto, Marsala truffle sauce and apple jalapeño slaw.
Patrick began his cooking career at the age of 16 and made his way through the culinary ranks with no culinary schooling to his first sous chef position by the age of 21 and then 6 years later taking his first executive job at Talking Stick Golf Club in 2001 at the age of 27
Taking over at Talking Stick Chef Patrick took a golf course food restaurant and reinvented into a food driven restaurant removing all the frozen product and turning it into a scratch concept kitchen making everything from house made pickles to French fries and implementing all natural hormone free chicken, beef and fresh seafood. In 2004 Patrick hosted the first ever Wine Maker Dinner featuring Gary Hogue and it was a huge success selling out every time.
In 2008 Chef Karvis was hired as executive chef of the Hilton Scottsdale Resort, this hotel was in great need of a leader and chef Karvis was the right man for the job improving guest satisfaction standards in all outlets of the food and beverage department including room service, pool bar, banquets and the main dining room. The hotel was currently running a 36% food cost and chef Karvis quickly reduced the food cost to a 24% in his first 6 months. Patrick was part of the team that earned the four diamond award for excellence in 2009 during the worst of times for the country during the recession.
Having started his career in Florida as a dishwasher at The Fish Market, Karvis knew right away that he wanted to cook. The opportunity came one night when the chef asked him to fill a position on the line. Karvis accepted and the rest is history. He started his culinary journey in 1992 at the O’rangie, now known as Wright’s at the Arizona Biltmore, as pantry and hot appetizers chef and made his way to Kitchen Manager in a little over a year. Later accepting a
Sous chef position at Lon’s at the Hermosa Inn which is one of the top historic hotels in the Valley.
Starting in 1996chef karvis has worked at many of the top local restaurants in Arizona. In 2001 Karvis was hired as executive chef for the Talking Stick Golf Club’s Wildhorse Grille. During that time, Karvis has redeveloped the menu into a scratch concept restaurant and instituted regular wine dinners and built a solid reputation for himself in Arizona. With his energetic personality and open-minded approach to cooking, Chef Patrick has made himself well known in the Arizona Culinary community for his phenomenal menus and following at TapHouse Kitchen. Sourcing out fresh local ingredients and keeping his gastropub food at Taphouse simple but bold in flavor.
Patrick has a wonderful family with his wife Katie, daughter Lily – 8 years and 2 sons, Payton – 17 who currently works with his father at TapHouse Kitchen, Sammy – 6 years. When Patrick is not cooking up some great food he enjoys playing the drums and listening to music.
Favorite quote is by Macro Pierre White, “At the end of the day it’s just food isn’t it? Just food?”
In 2005 Chef Patrick won his first ever culinary completion at the Sysco Taste of the Season food show at the Arizona Biltmore. Chef Karvis took first place out of 20 other valley chef’s including one master chef. The dish that took first place was a mushroom dusted veal tenderloin with a golden raisin fontina risotto, marsala truffle sauce and apple jalapeño slaw.
In 2007 Patrick participated in the chef challenge at the Scottsdale Culinary festival where he took second place in a completion where he had to create two dishes out of secret ingredients with only 45 minutes to create and execute. Competing in the challenge was that year’s Top chef winner who did not even place in the challenge. Chef Karvis went above and beyond to create three dishes and taking second place with a halibut crudo with apricots, pork tenderloin with fingerling potato au gratin and goat cheese and a jumbo shrimp dish with yellow tomato sauce and shaved fennel and asparagus salad.
Chef Karvis placed 2nd. For best beef taco at the Arizona Taco festival in 2012. Competing against 40 other restaurants including some of the valleys top Mexican restaurants. It was a long 15 hour day selling more than 1,500 tacos that day and taking home the trophy for 2nd.
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