Patrick Cowden

My cooking style is southern cuisine rooted in some classic French techniques, my own southern heritage and a side of spontaneity. 

I set a standard of making sure at least 75% of the product I use is locally sourced.

My competitive advantage is my team.  No Chef is an island.  Even though I lead the team and have overall creative control, I am nowhere without the guys and gals that are in the trenches with me.

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