07.10.2015
This week, we caught up with Patrick Kilduff, Delaware North’s executive sous chef at the company-owned-and-operated TD Garden in Boston.
 
Since its grand opening in 1995, more than 30 million people have visited TD Garden to see the arena’s famous tenants – the NHL’s Boston Bruins, owned by Delaware North Chairman Jeremy Jacobs, and NBA’s Boston Celtics – as well as world-renowned concerts, sporting events, family shows, wrestling and ice shows.
 
Home to approximately 200 public events annually, TD Garden hosts more 3.5 million people each year – and they come hungry.
 
How many years have you worked here?
11
 
How did you get started in the food industry?
My dad was a chef. I started young – eating food that was homemade and not canned or frozen. And my love for good food was born.
 
Words that describe you
Energetic, outgoing, eager, funny and serious.
 
Words that describe your food
Fun, fresh, flavorful, playful, without limits.
 
Your favorite moment at Delaware North
I have had many great moments over my 11 years at TD Garden. I can narrow it down to my top three: The Celtics’ championship in 2008; the Boston Bruins Stanley Cup Championship in 2011 (the lead up to these two world-class events was a wild ride, and those type of opportunities don't come around often); and receiving the PCIII certification from the Culinary Institute of America.
 
Craziest thing you've ever eaten
Most people are freaked out by the innards or offal. If done right, they are the best tasting items you will ever eat.
 
Your favorite food
Pork belly.
 
Your least favorite food item or beverage 
Coffee; I absolutely hate it.
 
The hardest cooking lesson you ever received
Learning that fact that I don't know it all. Once you can wrap your head around the fact that you have to learn and continue to learn every day, the lessons get easier and food becomes your passion. It is when you let your ego take over and you lose control that makes learning in this industry difficult.
 
Heroes (cooking or otherwise)
Thomas Keller, (Delaware North Corporate Chef) Roland Henin, (TD Garden Executive Chef) Kevin Doherty, Nick Calias, David Chang, Roy Choi, Julia Child and Jaques Peppin, to name a handful. 
 
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