El Granada resident Patrick Hanna has enjoyed cooking ever since he was a young boy. After his first job helping in a friend’s catering business, he decided to pursue a career in food services and eventually received formal training as a chef at the Cordon Bleu-affiliated California Cooking Academy.

Over the years, Hanna contributed to the menus at various exclusive restaurants in the Bay Area and Napa. He also logged time in international kitchens while living abroad. In his latest role, though, Hanna intends to stay out of the kitchen and leave the menu exactly as it is.

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