Philip Patrick’s memories of summers spent in New England with his grandmother, shopping for fish at the wharf, her authoritative voice calling out the cuts she desired as his seven-year-old eyes drank in what seemed at the time like giant fish in enormous concrete tanks of ice, all come back the moment this chef slices open a pickerel in the Ridge at Manitou kitchen.
“I like handling it and I love eating it and I like the smells,” the executive chef of the distinguished golf course located on Lake Manitoubwabing says of their signature dish Georgian Bay pickerel in a panko crumb and almond crust pan friend in clarified butter and key lime juice. Patrick buys the fresh fish locally.
“It kind of brings you back.”
The son of an east coast American (Massachusetts) and an east coast Canadian (New Brunswick), Patrick, now 55, grew up in Fort Erie and though he often spent time in the kitchen with his grandmother growing up, he never dreamed he would ever use her informal training.
Instead, after graduating from high school, he followed his father as a radiographer, but quickly grew tired of the constant moving from town to town.
He made his way to Blue Mountain to find a job on the ski hills. Instead he was handed an apron. “They said, ‘here, you’re a cook.’”
By summer he was working at a crêperie in Toronto and, after some convincing by his wife Cornelia, within a few years had applied for culinary management in college. He built up his resume by working at three-and-a-half star restaurant Chez Marie in Brampton, as the first executive chef of the Hockley Valley Resort.
In 1993, he returned to school to complete the devastatingly difficult certified chef de cuisine at Humber College – less than two per cent in Canada have this distinction. Of 40 students, seven passed that year, including Patrick. Since then he has cooked for Prince Andrew and even some rock stars.
Patrick enjoys old world menus such as French and German cuisine but also enjoys playing around with modern dishes.
To this day, he his favourite dish to prepare is fish, which comes in handy at the Ridge at Manitou kitchen. He plans the menus each season.
“I look at what is seasonal, see what is happening. It has a lot to do with what’s available and you time it with what your clients are looking forward to.”
At home, he suggests people should keep it simple. It’s a technique that is obvious in his elegant work and the classic presentation of his roast rack of venison on a natural reduction with cipolini onions and chanterelles, seasonal baby vegetables and pomme Anna.
“Don’t overcomplicate what you’re cooking,” he says.
P.E.I. mussels a la Grecque is one of his simple and delectable recipes.

P.E.I. mussels a la Grecque – Serves 2 - 3
2 lbs fresh mussels
2 oz olive oil
2 tbsp chopped shallots
1 tsp chopped garlic
15 freshly cracked black peppercorns
1 medium tomato diced
2 oz fresh lemon juice
4 oz white wine
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Sea salt to taste

Rinse mussels. Throw out any mussels that are open. Should be tightly closed. Pull beards off.
Place olive oil in pan with the cracked black pepper.
High heat until peppercorns just start to smoke.
Quickly add all of the ingredients and toss once.
Place a lid on pan still on high heat and steam the mussels until open and plump.
Toss a couple more times then serve out.
Resist overcooking.
Serve with fresh bread and perhaps a nice glass of pinot grigio or chardonnay.
Roasting the peppercorns brings out a distinctive flavour.