Chef Patrick began cooking as a young child in St. Ann’s Parish, Jamaica. In high school, he interned at Club Caribbean and was offered a job immediately after graduation. He worked in several resorts and then took his talents to the seas, working for the Royal Caribbean Cruise Line and Disney Cruise lines. After returning to the land, he settled in New York City where he took the Executive Chef position at Negril Restaurant. Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City. When he isn’t in the kitchen overseeing anywhere from 40 to 50 people, he’s handing out samples in Times Square or giving presentations in Bloomingdales or Macy’s. Everyone is treated with respect and equality, from strangers to celebrities. No one is exempt from his genuine buoyant personality. Pull your chair up to his table; get your knife and forks ready. You haven't seen or tasted anything yet from Chef Wenford Patrick Simpson. In the words of Chef Patrick, Believe in yourself. Love what you do. Believe in your fate.
What do you do best?
Making great food is what I do best. I love what I do and it shows through my work and how I treat everyone – celebrity or not – who walks through the door of B.B. King Blues Club and Grill. When I am not in my kitchen, I am handing out samples in Times Square or giving presentations in Bloomingdale's or Macy’s.
What makes you the best?
I take great pride in my work and consistently give my 150 percent. Pushing boundaries in the kitchen and constantly creating unique dining experiences is what makes me the best. My dishes are born out of Caribbean spices, southern charm and all-American flare.
What are your aspirations?
One of my biggest aspirations in life is to one day open my own fine dining restaurant and continue to bring great, quality cuisine and excellent customer service to my customers.
My biggest success is the ability to do what I love every single day while inspiring the future generation to pursue their dreams through teaching and motivation. My career started out cooking as a young child in St. Ann’s Parish in Jamaica. I have worked in several well-known resorts and notable cruise ships that led to my New York City debut as the Executive Chef at Negril Restaurant – which was followed by my current position here at B.B. King Blues Club & Grill.
Most Challenging Moment?
My most challenging moment presents itself every day. I am constantly finding new, innovative ways to challenge myself to execute a flawless shift marked by great customer service and delicious food.
I truly appreciate my team here at B.B. King Blues Club & Grill. My motto has always been “teamwork makes the dreamwork.” We are all working together to meet a common vision – it’s a beautiful thing when people who love what they do come together.
Favorite People/Role Models?
I would say my favorite group of people consist of my guests, friends and family. They are the reason why I do what I do every day.
My favorite places would be cooking in my kitchen, talking with my customers at their tables, spending time with my daughter, and vacationing in Jamaica.
My favorite products to work with would be fresh fruits and vegetables. My favorite kitchen tools are a big part of my craft and a necessity to my daily activities.
My current passion has remained consistent throughout my career – which is creating great food for my customers and inspiring a new generation of chefs.