Restaurant About Patrick Robertson Patrick Robertson believes the work of a chef doesn't end at the stoves. The food must be compatible with its environment or it won't work and the staff is essential to making that happen. That's not my cooking. It is more delicate. There's a thin line of finesse involved in pairing flavors.
Flavors bring out the honesty of the ingredients.
The fish or meat retains its integrity. And it's a fine line between hit and miss. I believe in full flavors and a clean, minimal approach. The cook should have the experience of doing justice to a dish. I think you should try to restrain from making your personality the focus of the plate and instead, let the food shine.