| Chef Patrick Mannato
Patrick Mannato is currently the Northeast Regional Resource Executive Chef for Sodexo Campus Services. In this position, Chef Mannato is called in by senior management to travel to specific colleges and universities in the Northeast Region which are in need of culinary support. Since September, Chef Mannato has been stationed at SUNY IT in Utica (twice), SUNY New Paltz, The University of Maryland, and St. Peter’s University in New Jersey.
He is a graduate of the Schenectady County Community College Culinary program and has completed the Culinary Foundations Program at the Culinary Institute of America in Hyde Park NY.
From 2008-2012 he was the Director of Dining Services and Regional Culinary Champion for Compass Group at Scotia Glenville School District. From 2001-2008 he was the Executive Chef & Manager of Pastabilities Cafe, Corning Express, & Café 29 at the Empire State Plaza for Sodexo.
From 1995-2001 Chef Mannato Directed Operations at The College of St. Rose, Siena College, and SUNY @ Albany including the NY Giants training Camp.
Traveling extensively throughout the wine regions of Napa & Sonoma Valley, Niagara Ontario Canada, along with New York Wine regions of the Finger Lakes, Hudson Valley, & Long Island has greatly expanded his ability to pair wine & food. Wine collecting has been his “hobby” for 20 years with a collection of over 550 bottles with a focus on Cabernet Sauvignon, Pinot Noir, & Vintage Port. He is a member of the wine clubs of: Williams-Selyem, Joseph Phelps, Pine Ridge, Chateau St. Jean, Cuvaison, & Girard Wineries and a member of the Fort Orange Wine Society.
At the 50th Anniversary Celebration of Dr. Konstantin Frank Vineyards and Winery, Chef Mannato was invited to sample Dr. Frank library selections with Barbara Frank, Granddaughter of Konstantin Frank, Michael Weiss from The CIA in Hyde Park and wine expert Kevin Zraly from Windows on the World fame.
In addition to teaching many local cooking classes, he is a wine tasting consultant and conducts private wine dinners and tastings. Rumor has it that the chef is in the process of developing an underground "pop up" dining concept.
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