Over the course of his foodservice career, Snyder made the unusual move from the front of the house, into the kitchen, and back to the dining room, and he uses his expertise with both sides of the business to help Panzano run like a well-oiled machine. Snyder, who holds degrees in Foodservice Management and Culinary Arts, worked at locally acclaimed Table 6 before moving into GM positions at Parisi, Firenze a Tavola, and now at Panzano. Snyder lives in Denver with his wife, two children and a menagerie of pets including a pair of Russian hamsters named Butter and Giblets and a fish named Raspberry.
Born and raised on the American prairie, Chef Patrick started out as a busboy in Wyoming before working his way to the helm of some of the very best restaurants in the nation. A graduate of the Culinary Institute of America, Chef Patrick trained in the kitchens of Chicago's 4 star Northern Italinian restaurant, Spiaggia before moving to the West Coast. There, he continued his training at Redd as a line cook, eventually progressing to sous chef at Angèle, both in Napa Valley. Chef Patrick was blessed to be promoted to Chef de Cuisine for Roland Passot’s 4 starred and Michelin starred La Folie in San Francisco. There he focused on the precision and technique at the San Francisco French Institution.
He later took the helm as Executive Chef at Angele. The return was rewarded with a glowing 3 star review and an inclusion to the Bay Area's Top 100 Restaurants. He then left to work with his wife at Gitane and the Claude Lane Restaurant Group earning similar accolades. After the opportunity to open the wildly popular Epiphany Hotel in Palo Alto, Chef Patrick leapt at the chance for a homeward to move to Denver.
When he's not earning accolades from the likes of the Michelin Guide and Worth Magazine, he can be found hanging out with his wife, Bridget (also a decorated chef) and their Wheaten Terrier, Abner.