Patrick Dahms has been appointed as Area Culinary Director at The Davenport Hotel Collection
The Davenport Hotel Collection - whose portfolio of five upscale hotels in Spokane, Washington includes the legendary Historic Davenport Hotel - welcomes Chef Patrick Dahms as new Area Culinary Director. In this new role, Chef Dahms now oversees the guest dining experience, recipe innovation and culinary operations across the hotels' food and beverage outlets, banquet halls and private events.
Born and raised in Luebeck, Germany near the Baltic Sea, Chef Patrick developed his passion for food and hospitality in his mother's kitchen and on summer vacations in France, where he would spend time in Oyster beds and watch his family make Marseille-style pizza at their restaurant.
After attending culinary school in Hamburg, Germany, Chef Dahms trained as an apprentice at the world-famous Hotel Vier Jahreszeiten Hamburg (now Fairmont). He went on to serve as Executive Chef at world-class properties including the Willard InterContinental, St. Regis Aspen Resort, Hilton San Diego Bayfront, CA, and most recently at The Hythe, a Luxury Collection Resort in Vail, Colorado.
Over the years, Chef Dahms developed a passion for food culture, organic gardening, and techniques such as fermenting, canning and sourdough baking, and he will share these interests with the Davenport culinary team and greater Spokane community.