Bio - Lachlan Mackinnon Patterson

Lachlan Mackinnon Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d'Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine. Mackinnon Patterson continued to hone his culinary skills working under owner and chef Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at the celebrated The French Laundry in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey. Stuckey and Mackinnon Patterson own Frasca Food and Wine in Boulder, Colorado, with cuisine inspired by the Friuli-Venezia Giulia region of northeast Italy. Mackinnon Patterson’s food is heralded by many as the best in Colorado, and he’s got the awards to prove it. He was named one of Food & Wine Magazine’s Best New Chefs in July 2005 and won 2008 Best Chef: Southwest from the James Beard Foundation.