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Meet Christopher Patrick of Abacus Restaurant in Knox-Henderson

Today we’d like to introduce you to Christopher Patrick.

Christopher, please share your story with us. How did you get to where you are today?
I am a native Texan who was born in Tyler and raised in Athens. I credit my grandmother and her made-from-scratch, home-style cooking for inspiring me to become a chef. And as a child, I learned from my mother how to plant and harvest vegetables in the family’s garden. It was from these years spent working in the garden that I gained a respect and connection to the soil and an appreciation of fresh, locally raised produce, which has influenced every aspect of my cooking.

I received my degree in the culinary arts from the Art Institute of Dallas, and ever since, I have worked in the Dallas fine dining scene, working with some of the city’s top chefs including Yutaka Yamoto, Anthony Bombaci and Kent Rathbun.

After culinary school, I dove head first into the fine dining world with a job at Nobu. As an opening team member, I served as saucier and line cook for the tempura station. After Nobu, I helped to open Yutaka Sushi Bistro. There I worked as a line cook, prepping and preparing all of the hot food items for service using a variety of techniques, including tempura, sautéing and grilling in the traditional Japanese style.

I also worked at Nana and N9NE Steakhouse before I secured my first Executive Chef title at Fedora. Before I landed at Abacus, I helmed the One Arts Plaza upscale Italian restaurant, developing recipes, creating menus and overseeing all prep, service, inventory and staff.

I found my way to Abacus in 2012, where I began my tenure as a Sous Chef, before working up to Executive Sous Chef, Chef de Cuisine and now Executive Chef.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
There have been obstacles and challenges since day one. However, it never feels like work since I am doing what I am passionate about. It makes life interesting.

Alright – so let’s talk business. Tell us about Abacus Restaurant – what should we know?
Abacus’ contemporary global cuisine continues to lead the way in upscale Dallas dining. We like to keep our guests on the edge of their seats with eclectic and enticing menu options that are continuously changing with each season. We offer signature small plates as well as creative takes on game, beef, fresh seafood and sushi complete the menu while our talented bar team creates signature cocktails that exhibit a luxurious degree of perfection.

Our commitment to service set us apart from other restaurants in the city, we strive to build experiences not just a night out for dinner.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I have a great support team from ownership to my kitchen staff. My parents taught me to have a strong work ethic and my wife has been my biggest cheerleader and has held on through long hours.

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