Patrick Osthoff

Patrick Osthoff


For as long as Patrick can remember, the preparation of food for dinner was always an event in his house.  His grandparents, who raised him from the time he was a small child, cooked fairly elaborate meals every night of the week.  This constant attention to the preparation of food instilled in him an interest in cooking and it later led to his becoming a professional chef.

In his early teens he aspired to become an orthopedic surgeon, as he was a multi-sport athlete and saw the toll that competitive athletics can take on the human body.  However, he had a natural aptitude for cooking and was gratified by the reaction to the food he served to the people he knew. 

So, after graduating from Barron Collier High School and subsequently attending a few years of college he made the decision to pursue his culinary interests full time.  In 2003 he graduated from the Orlando Culinary Academy (Le Cordon Bleu Culinary Program).  Shortly thereafter, he was fortunate enough to be hired by Emeril’s Tchoup Chop Restaurant, in Orlando, Florida.  It was there that he had to consistently learn new techniques to push his skills so he could meet the demands of his chef’s expectations.  This experience in the food catering sector set the stage for his current position with Crave Culinaire. 

Ever seeking more knowledge and experience, Patrick worked at such notable restaurants in Naples, Florida, as Chops City Grill, Tommy Bahamas, Brio Tuscan Grille, and the Bambu Bar & Grill.  His time at Silver Sac Catering, in Boca Raton, Florida, however, was an experience that provided him the opportunity to use his creativity in all facets of food preparation and plate designs and layouts.  Further experience at such Naples’ area establishments as Handsome Harrys, the Club at Mediterra and the Marco Prime gave him a background for preparing and creating all types of dishes and different cuisines.

Patrick lives in Naples, Florida with his two young beautiful daughters, Persais and Paloma.  He enjoys working with younger chefs and sharing his culinary knowledge with them – and also learning from their experiences.  In the future he aspires to own his own business so he can spend time with his family, travel the world and explore the food of different cultures.