Delivering on Every Detail

Featured Chef

Ingenious Preparations Meet Inspired Ingredients

Chef Patrick Gross: Executive Chef at The Links of Challedon in Mt. Airy, MD.

The Links at Challedon has historically been known for its beautiful views and easy access to the 18th hole. However, this restaurant is receiving new recognition as Chef Patrick Gross has transformed the casual golf course grill into a top tier outdoor dining experience. Keany is pleased to announce Executive Chef Patrick Gross as the Chef of the Month for July.

Upon new ownership at the Links of Challedon in Mount Airy, Maryland, Chef Patrick was given the task of recreating the restaurant’s menu and atmosphere. Chef Patrick surpassed the typical summer menu of burgers and hot dogs and added his own sophisticated and southern twist to this outdoor venue. Growing up in nearby Frederick, Maryland, Chef Patrick appreciates the area’s local favorites including smoky barbeque, fresh seafood, and delicious cocktails. With the newly renovated bar, event space, and outdoor seating area, the Chef has high expectations for his latest endeavor.

Chef’s love of cooking began at the young age of 10 and continued to grow as he worked his way through the restaurant industry – starting as just a dishwasher for his first job. Since then, he has lead kitchens at Famous Dave’s, Outback Steakhouse and Union Jacks. Prior to his position at the Links at Challedon, Chef Patrick served as Chef Manager at Compass Group- Business and Institutions where he was responsible for the government and senior dining divisions. Patrick attended Johnson and Wales University where he learned classic techniques and styles from around the world. Despite his professional training, it was the culinary methods that he learned in his own backyard that has greatly attributed to his accomplishments. Chef Patrick explained that he learned patience when cooking his barbeque favorites and his mantra “Low and Slow” is the source behind his culinary success. He attests that the minor details such as curing woods and tending fires drive the perfect flavor and temperature of his down home American meals. Chef Patrick is known for bringing his work home as he enjoys cooking his famous ribs with his wife on his own smoker in the backyard.

The Pit Barbeque world continues to gain culinary recognition in the culinary world. For the first time ever, a Pitmaster was award the esteemed “Best Chef” title by the James Beard Foundation. Chef Patrick appreciates this kind of talent and the art of creating the perfect barbeque meal, which is always enhanced by fresh and local ingredients. Chef Patrick loves the ability to get farm raised meats and fresh seafood from local resources. Through his partnership with Keany, Chef Patrick has access to locally grown produce from the region. He has always been a fan of Keany Produce and their commitment to helping local farmers and providing great quality and service.

We at Keany Produce wish you the best of luck on your new venture and thank you for being a loyal Keany Produce customer!