Who We Are

Essential Food Group is a team of seasoned hospitality professionals with over 30 years experience in high-end dining spanning all aspects of development, financial planning, and operations across both the front and back-of-house. We combine industry know-how with a deep understanding of what makes hospitality truly memorable to bring strategy, insight, and creativity to every stage of your project, and build businesses that are both enduring and unforgettable. Grounded, collaborative, and driven by a shared passion for thoughtful service and memorable guest experiences, we’re here to support your vision and bring it to life—every step of the way.

Patrick Coll

HOSPITALITY DIRECTOR

Born and raised in New York City, Patrick got his start in restaurant kitchens like Circles Cantina, Keen’s Steakhouse, and The Lobster House in Cape May. He studied percussion at the Mannis Conservatory of Music before attending the New York Restaurant School and New York Wine Institute. His early management roles took him west to Lake Tahoe, where he worked with Harvey’s Hotel and VICORP. In the Bay Area, Patrick spent a decade with Real Restaurants, rising from Sous Chef to Chef at Fog City Diner and later opening and managing locations including the Buckeye Roadhouse and Betelnut. He developed training programs, led multiple openings—including in Japan, Dallas, and Las Vegas—and helped restructure several struggling operations. Patrick went on to lead restaurant operations at Pyramid Breweries as VP, expanding the Alehouse concept across the West Coast. In 2008, he returned to consulting and is now an operating partner at Angeline’s Louisiana Kitchen and Marinitas in the Bay Area.