News from Bondir Restaurant

5 Questions for Patrick
Staff profile of Bondir Manager Patrick Gaggiano

Patrick was born and raised in Dalton, Pennsylvania. "A teeny tiny town," he says. During summer breaks from high school, Patrick worked at the local country club. This job would give him his first taste of what would eventually become his chosen profession. Starting out as a business major at Penn State University, Patrick found himself again spending time at country clubs, this time as an intern. It was there that he "fell in love with the hospitality business" and realized his true passion: Hotel Tourism and Restaurant Management. So he quickly changed majors and never looked back. Since then he's been involved in every aspect of hospitality and restaurants from washing dishes, to serving, to event planning. Before coming on board at Bondir, Patrick spent almost two years at the Westmoor Club on Nantucket. At Westmoor, Patrick's skill as wine purveyor won the club the Award of Merit from the CMAA. Patrick was hand-picked and recruited by Chef Jason Bond, who relies on Patrick's expertise to guarantee a smooth and professional front-of-house experience for all of Bondir's guests.

Question 1: Besides Bondir, favorite place to go for a great meal?
Patrick: "It's a tie between sitting at the tables of The Galley Beach on Nantucket, where you are literally steps from the ocean while enjoying incredible salmon ceviche, and the Blue Moon Cafe in the Haight-Ashbury neighborhood of San Fransisco for the best falafel I've ever had."

Question 2: What is your favorite dish at Bondir?
Patrick: "That's the hardest question to answer, and I get asked it on a nightly basis. When we first opened we had a dish called Laying Hen Noodle Stew. To me, it is essential "grandma cooking," and I know Jason was inspired by his grandmother when creating that dish. I also love the Pork Belly; the crispiness is wild!"

Question 3: Name two things that can always be found in your refrigerator?
Patrick: "Baileys and take-out late-night food from Eastern Standard."

Question 4: If you could be one kind of beer, which one would you be and why?
Patrick: "Grey Lady by Cisco Brewery, because I'd live on Nantucket, only come out in the sunshine, and would be enjoyed on boats and the beach."

Question 5: What is your favorite thing about working at Bondir?
Patrick: "That we've all been here since day one, and we are 100% on the same page and behind Jason's food. It's a small Bondir family."