Chef McClary: The Personal Chef Charleston Can Count On!

Charleston Chef Patrick McClary started Rags to Riches Catering in 2004 after spending several years working in the fine dining industry. He has always been drawn to food; even as a young boy he would buy cookbooks at middle school book fairs and inquire about learning how to cook eggs, crepes, and any other food items his mother would teach him at the young age of twelve.

He started his culinary career in high school by cooking in the kitchen at his boarding school in Virginia. Under a C.I.A. Graduate he began learning the basic cooking skills necessary to lay the foundation for his culinary career. After that he spent a summer in Maine cooking in a resort further developing his culinary knowledge and skills which would ultimately prepare him for Johnson and Wales. At Johnson and Wales he received extensive training in all aspects of cooking. He learned everything from basic knife skills to the art of classical French cooking.

At the end of Johnson and Wales he completed an internship under the award winning Robert Waggoner at the four-star Charleston Grill. There he learned the inner workings of a professional kitchen as well as many industry secrets that have given him an edge in the culinary field. After graduating from Johnson and Wales, Patrick became a Charleston chef, spending several years cooking and serving in fine dining restaurants throughout the Charleston area gaining the experience that would eventually lead him to open his own kitchen, where today he utilizes his skills to prepare fresh local ingredients for his clients. With his expertise as a personal chef, Charleston residents should consider themselves lucky!