Chef Patrick Soucy of Ceia Kitchen + Bar - Biography
Patrick Soucy is a farmer’s chef. He tends his own organic garden, harvests produce that goes almost directly to your plate, and routinely wades deep into fields of local farms to hand pick, pull, and forage fresh ingredients. He’s often heard speaking about planting conditions and fishing seasons, revealing his abiding respect for the passion and labors of farmers and fishermen.
With more than 20 years industry experience under his belt, Soucy has cooked his way across Massachusetts at restaurants such as The Green Monkey, Not Your Average Joe’s and Michael’s Harborside. He also worked for the District Restaurant Group in Portsmouth, New Hampshire. Most recently, Soucy is executive chef of Ceia Kitchen + Bar in Newburyport,MA.
Winning numerous regional awards such as “Best of Boston,” and “Best Fine-Dining of New Hampshire,” Soucy was recently asked by the James Beard Foundation to cook at the prestigious James Beard House in New York City. He spends his days crafting an extensive menu that includes sourdoughs, charcuterie, and a fermentation program.