Patrick Ochs
Ink Entertainment Group’s Executive Corporate Chef, Patrick Ochs grew up in a culinary family and knew from a young age he wanted to follow in his father’s culinary footsteps. Born to a Filipino mother and German father in Canada, Ochs grew up in the Washington DC area where his family operated restaurants, most recently The Nibbler; a Peruvian restaurant in Gaithersburg, Maryland. Ochs was enamored by all aspects of restaurant life and the art of cooking. He studied at the Culinary Institute of America in Hyde Park, where he received a Bachelor of Professional Studies in culinary arts management and an associate in occupational studies in 2009.
Working in critically acclaimed kitchens in Washington DC and New York, including Charlie Palmer Steak (DC), The Modern (under Chef Gabriel Kreuther), and Colicchio & Sons in New York, Ochs headed south to Miami in 2013 to begin a new position at Scarpetta; celebrity chef Scott Conant’s outpost at the Fontainebleau Miami Beach. From there, he spent time at Michael Mina 74 as senior sous chef, before becoming Chef de Cuisine at Tom Colicchio’s Miami outpost Beachcraft. In 2017, Ochs helped open The Strand Bar & Grill in the Carillon Miami Wellness Resort. He later joined the Ink Entertainment Group team to develop menus and concepts for exciting restaurant projects throughout the heart of Miami. Chef Patrick also oversees all of INK Entertainment Group’s venues. With INK, Ochs follows the group’s ethos of local and organic sourcing, bringing great flavor, techniques, and unique and healthy dining to its concepts. His passion for culinary perfection guides him and he enjoys offering guests the opportunity to share in his culinary vision of clean, delicious food.
