Contributor: Patrick Munster

Chef Patrick Munster was born and raised in St. Louis, Mo. Family tradition inspired a love of cooking and grilling. After spending his youth in the underground punk rock scene he decided to trade in his mohawk and studs for a toque. He began work at King Louie’s in St. Louis, the only farm-to-table in the area at that time. King Louie’s was rated best restaurant in St. Louis three out of the four years of his tenure. After completing his degree at the Culinary Institute of America in New York, he brought his love of fine dining to Las Vegas and the Eifel Tower inside the Paris Hotel and Casino. An opportunity with SW Steakhouse at Wynn Las Vegas quickly propelled Chef Patrick to the position of Chef De Cuisine. Working closely with Chef David Walzog, Chef Patrick helped SW Steakhouse become one of the highest rated restaurants in the world. After winning several awards, appearing on an episode of Iron Chef America, and ten exciting years, Chef Patrick began his next journey by opening Bottigilia Enoteca inside Green Valley Ranch as his first time as Executive Chef. However, when he was approached to open MB (now One Steakhouse) he jumped at the chance to return to his steakhouse roots, and easily made it the most successful restaurant inside the Hard Rock (Now Virgin Hotel). After overseeing the opening of several very in- demand restaurants, he’s looking forward to stepping proudly into a new coat and joining the Arts District’s exciting new scene.