Before stepping into a professional kitchen, Chef Patrick Teagle, a Texas native raised in Fort Smith, Arkansas, was working behind a bank counter. Cooking evolved from a creative outlet into a calling, and in 2020, he left his position as a bank teller and enrolled at the New Orleans Culinary & Hospitality Institute to formally pursue his passion.

Chef Patrick has always felt connected to South Louisiana. His father met his mother in New Orleans, and frequent childhood trips to the city quietly shaped his appreciation for the region’s vibrant food culture and the way it brings people together. His culinary journey with BRG Hospitality began at Domenica, where he rose from prep cook to Sous Chef. He went on to refine his skills at Restaurant August before returning to Domenica as Executive Sous Chef.

Now, as the Chef De Cuisine of Feliciana Bistrôt and Paradise Cocktail Lounge, Chef Patrick is known for fostering an environment grounded in curiosity, growth and playful
excellence. In his spare time, he volunteers at his culinary alma mater, mentoring aspiring chefs and helping them discover their own path.