~ Patrick Riley, Executive Chef ~

The son of a Canadian diplomat and world traveler, Patrick Riley joins the SIR Corp team as Executive Chef of Far Niente®.

After his first job as a dishwasher, Riley was offered an apprenticeship in England at the age of 16. After living in Europe, South America and South East Asia, Riley moved back to Canada at the age of 19 where he enrolled in the CGA program for accounting.

Following a 7 year hiatus, Riley returned to the culinary world as a Baker for Nancy’s Sweets. Since then, Riley has developed an extensive skill set while working in a variety of restaurants including Canoe and North 44 under Chefs Mark McEwan and Anthony Walsh.

It was at his position as Chef de Cuisine at Avalon under Chef Christopher McDonald that Riley says he found himself. He states that

all the things he read about, he got to see. It was the place where he figured out what he wanted, and did not want, in his culinary career. It was “a place of discovery.”


In 2002, Riley created Perigee. He built, opened, and ran it for 5 years. Soon after, he opened Ampersand Catering. His final stop before joining Far Niente was as Chef at Amuse Bistro.

What Riley looks most forward to about working at Far Niente is the coaching and mentoring. He says that the “most satisfying aspect of cooking is what you leave behind. It’s not just the food; it’s the people you train and how they come to see food.”

It may come as a shock that Riley does not cook at home. It is his wife of 22 years, Anita, who has commandeered the kitchen. In his spare time, he likes to watch science fiction movies and making origami. He also makes it a priority to spend time with his 12 nieces and nephews.