Yes, Chef! Feature: Patrick Keaton

After culinary school, Chef Patrick Keaton got his first kitchen job at Market Garden Brewery in Ohio City 18 years ago. The Fairview Park native’s creativity, ingenuity and natural aptitude for flavors helped him rise from dishwasher to bar back and everything in between before being named head chef at Bright Side.

His fresh take on the spice profiles and classic techniques for creating modern Italian American comfort food dishes have put the eatery on top of everyone’s short list of must-visit places.

Q. How old were you when you started cooking?

I’ve been in the kitchen cooking most of my life, as long as I can remember. I grew up watching PBS shows like “Great Chefs of the World” or the original Japanese “Iron Chef.”

Q. Who is the most influential chef in your life?

Fortunately, I’ve spent the last 15 years learning under Executive Chef Andrew Bower. On an international level, a few of my favorite chefs are Anthony Bourdain, José Andrés, Sean Brock and Marc Vetri.

 Q. What’s the most memorable meal you’ve ever experienced? 

Every Christmas night, we would have grilled steak at my grandmother’s home. Different family members would come and go, and it was always a wonderful meal shared together.

Q. What’s your favorite dish on your menu and why?

Chicken Saltimbocca, which is a pounded chicken breast wrapped in prosciutto, is a delicious dish produced with the best organic ingredients and a solid technique. I also love the Bolognese, which lets the rich flavors of the beef and pork shine.

Q. To garnish or not to garnish? 

Garnish, but do not over-garnish. If it’s not edible or doesn’t add texture, color and flavor to the dish, it shouldn’t be on the plate. Two of my favorite garnishes are fried garlic and fried shallots. They add a flavor nuance to complement the right dish. 

Q. Do you have a gadget or tool you consider indispensable? 

A sharp Japanese chef knife.

Q. A favorite ingredient?

I like to explore the possibilities with different types of mustard. 

Q. What music do you listen to when you’re working?

A little bit of everything, Rihanna, pop rock, hip hop, rap, EDM, whatever matches the vibe in the kitchen at the time.

Q. Country you’d most like to visit to experience its cuisine? 

Spain or Japan.

Q. When you cook for yourself at home, what’s your favorite thing to prepare?

Pasta, Ramen noodles or pho.

Q. Looking back on your career, is there anything in particular that makes you proud? 

Seeing people who I’ve helped go on and do well in their careers is important to me. I feel rewarded to see growth in others knowing I played a part in fostering their desire to succeed, set smart goals and reach them. 

Q. If you weren’t a chef, what career path might you have followed?

Film critic or landscaper.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Bright Side is located at 1948 West 25th Street, across from the West Side Market. Call 216-274-1010 or visit BrightSideCLE.com for more information.