Paddy was born to be a food activist – that’s what he knows. Chef Paddy has been in the restaurant business for over two decades, strengthening his passion for food, the environment, and sustainability with each passing year. Sporting his trademark mohawk and enthusiastic personality, Paddy has been featured on television shows, magazines and is a speaker and educator on the topic of sustainable seafood.
His commitment to sourcing for sustaining future generations, our fisheries, and our family farmers is unmatched. As the founder of the Culinary Liberation Front (CLF), a group of chefs who have joined forces within their respective communities to promote environmental initiatives and nutritional education, Paddy is the number one advisor to The Ecology Center around our ecological food programming.