Patrick Ridge has experienced culinary excellence across the globe and has landed at the root of what makes food a universal language—connection. Whether in the kitchen where camaraderie is found or around the table where conversation and ideas are exchanged, food brings people together. It is this that inspired Patrick to build and grow Island Kitchen, a place where grounded and good food for all is served up daily in the pursuit of fostering connection and community.

Patrick began to cultivate this ethos at a young age when finding fellowship working in a kitchen. This feeling led him to his formal training at the Culinary Institute of America, his apprenticeship at numerous Michelin star restaurants, his position as Head Chef of Le Languedoc, and ultimately to starting his own business. He has served as a private chef and now owns his own catering company and restaurant. It is in this venture that Patrick found a family among his clients and community, providing food from kitchen counter snacks, to dinners for ten, to backyard barbecues, to weddings of clients turned to family. There is nothing Patrick won’t do for his clients, and he wants them to know it.

This dedication doesn’t end with his client’s satisfaction but extends to his entrepreneurial spirit, which led him to complete his MBA at Babson College. This vision for new possibilities and dedication to doing hard things mixed with an earnest love for Nantucket positions Patrick to put the community first through his food and service.

Maggie Stewart is a master of the details and doesn’t miss a beat. With more than 20 years of experience in the hospitality industry, Maggie has nurtured her skill, drive, and expert execution of any event, big or small. She effortlessly brings other’s visions to life and goes above and beyond to ensure a seamless experience from start to finish.

Maggie has planned and executed everything from weddings to large scale fundraisers to intimate birthdays and anniversaries. As the owner of Maggie Stewart Events, she has developed strong relationships with the island’s premier vendors and venues. These relationships and Maggie’s extensive background in hospitality and food & beverage, paired with her unerring work ethic have made her the island’s most sought-after event planner. Maggie has brought all this and more to her work with Patrick and the IK team over the past 10 years and continues to serve the IK community through creating special experiences for all life’s moments.

Zach Cohen’s commitment to providing impeccable service and an unforgettable guest experience is unmatched. With over fifteen years in the service industry, Zach has successfully served guests, led teams, developed restaurants, and executed large scale events with ease.

Zach joined Island Kitchen in 2019 after his tenure as a General Manager with Cheesecake Factory where he managed four and opened three different national locations. His knowledge of systems and drive for company growth have been pivotal in leading IK’s Palm Beach Catering expansion. After success in executing events for our catering team in Nantucket, Zach is now your go to for planning and executing all of your Palm Beach moments. Whether an intimate dinner party or large scale fundraiser, he is dedicated to realizing your vision and leaving you with an evening to remember.

Anna Murphy has worn many hats over the past five years with Island Kitchen, showcasing her professional versatility and unwavering drive. Anna began as a hostess in the restaurant and quickly expanded her duties into leadership roles across the restaurant and ice cream counters. Anna’s managerial prowess became evident as she efficiently oversaw the execution of the first-ever in-flight catering orders departing from ACK. Guided by a keen understanding of meeting client needs, Anna’s leadership of the in-flight dining team operations elevated the experience to unprecedented heights.

Realizing an expansion opportunity for high quality and healthy in-flight dining options, Anna spearheaded the growth of IK In-Flight, opening kitchens in Naples, Palm Beach, and Miami, Florida. IK has solidified its position as the premier in-flight caterer in the 3 of the top 15 busiest private airports in the USA. Anna and the team now service 13 airports across South Florida, diligently committed to delivering exceptional in-flight dining experiences - on time, every time.

Brendan O’Connor brings an authentic New England spirit to his career in the hospitality industry. With over fifteen years of experience in event coordination and bar management, from the bustling energy of Burlington, Vermont to the vibrant scene in Big Sky, Montana. Brendan's tenure as the Cocktail Program Director at the Yellowstone Club provided him with a unique opportunity to merge his skills in mixology with the culinary world. This collaboration with Chef Ming Tsai underscores his ability to integrate his expertise into diverse event settings.

Brendan’s unwavering commitment to genuine collaboration with clients, vendors, and IK team members, ensures that every event under his purview is well-organized and executed seamlessly. Each occasion becomes a distinctive and memorable affair, showcasing his passion for exceptional and authentic experiences.