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 Patton Robertson began working in the restaurant industry at the age of 14, when he landed his first job at The Boardwalk Restaurant in the Texas Hill Country resort community of Horseshoe Bay, where he grew up. Working weekends and summers throughout high school and college, he honed his culinary skills. After graduating from Marble Falls High School in 1988, he attended the University of Mississippi. It was at Ole’ Miss that he developed a true passion for cooking, majoring in Hotel and Restaurant Management, and as chef and kitchen manager at the City Grocery in Oxford, Mississippi.
In 1995, Patton enrolled at Le Cordon Bleu in London, England, where he earned The Grande Diplome, the highest degree offered by that prestigious school. While in England, he was invited to be a guest chef at the James Beard House in New York City. Upon his graduation from Le Cordon Bleu, Patton joined the kitchen staff of Wolfgang Puck’s Spago Restaurant in Las Vegas.
 After seven years at Spago, Patton was named Executive Chef of Cili Restaurant, located at the Bali Hai Golf Club on the Las Vegas Strip. During both of his years at Cili, he was named to the Star Chefs of Las Vegas, and Cili was designated as having “The Best Power Lunch in Las Vegas”, as voted by the Las Vegas Review Journal readers poll.
Patton has always had a deep love for the Texas Hill Country, and has finally realized his dream of returning home with his wife and partner, Carrie, and their two children to offer his very unique “Texas Fusion” cuisine to this friends and neighbors in a lovely, historic Hill Country setting.
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