Patrick Concannon Chicago IL Obituary – It is with the deepest sadness that we announce the sudden passing of our beloved Chef and Owner, Patrick Concannon.
A remarkable culinary talent and visionary, Patrick’s passion for the art of cooking began in 1984 when he entered the kitchen at the groundbreaking Gordon restaurant in the River North neighborhood of Chicago.
Under the mentorship of Chef Mikeal Kornik, Patrick was inspired to pursue a career in culinary arts, a decision that would define his life’s work.
Patrick’s journey took him far beyond the streets of Chicago, embarking on a remarkable culinary path that spanned the globe. His next step was to Maui, where he became part of the opening team for the Westin Hotel at Kaanapali Beach. Under the guidance of Chef Hans Loschi, Patrick honed his classical cooking techniques, laying the foundation for the innovative style he would later become known for.
After three years in Maui, Patrick’s culinary adventure continued in Europe, where he worked at the renowned Provence La Bon Etape in France. This experience enriched his understanding of French cuisine and sharpened his skills further.
Upon his return to the United States, Patrick continued to explore new culinary frontiers, first at the St. Francis Hotel in San Francisco and then as Chef de Cuisine at the Pavillon Restaurant at the Four Seasons Hotel in Newport Beach, California.
In 1990, Patrick returned to Chicago, where he joined forces with his close friend, world-renowned chef Charlie Trotter, at Trotter’s newly opened restaurant. There, Patrick served as sous chef, learning from one of the finest chefs in the world.
It was also during this time that Patrick took over the kitchen at Don Juan Restaurant, where he gained national acclaim for his innovative approach to modern Mexican cuisine.
In 1998, Patrick opened Fahrenheit Restaurant in Chicago, a move that cemented his reputation as one of the city’s leaders in modern American cuisine. His culinary talents were quickly recognized, and soon after, he was approached by Francesca’s Scott Harris to help expand the Francesca’s restaurant empire.
Patrick’s expertise in both the culinary and business aspects of the restaurant world made him a key player in the growth and success of this popular chain, where he trained kitchen staff and developed new menu items.
In 2008, Patrick fulfilled a long-held dream when he opened his own Italian eatery, Osteria Ottimo, in Orland Park, Illinois. With its focus on simple, rustic dishes made from the freshest ingredients sourced from local farms, Ottimo quickly became a beloved institution in the area.
Patrick’s commitment to quality, sustainability, and authenticity earned the restaurant a dedicated following, and it became a reflection of his philosophy that great food starts with the best ingredients.
Alongside Patrick, Chef Laco Seeber played an integral role in the success of Osteria Ottimo. Born and raised in Buenos Aires, Argentina, Laco’s culinary journey began in his home country, where he trained in Italian cuisine in restaurants that reflected Argentina’s strong Italian influence. His passion for cooking led him to Chicago, where he refined his craft at some of the city’s top eateries, including CocoPazzo.
Laco’s expertise in Italian cuisine caught the attention of Francesca’s Restaurant Group, and in 2002, he was hired to help develop new restaurants, recipes, and staff.
His work was instrumental in launching Francesca’s Forno, which received high praise, including a coveted three-star rating from the Chicago Tribune. His success with Francesca’s earned him a place on the Corporate Chef Team, where he continued to shape the direction of the group’s restaurants.
In 2011, Laco moved to San Diego, where he headed the opening of Davanti Enoteca, a restaurant that was quickly recognized by Bon Appétit magazine as one of the 50 best restaurants in the country. After taking some time off to recharge, Laco joined forces with Patrick Concannon to open Osteria Ottimo.
As the head of the kitchen, Laco brought his straightforward approach to cooking—emphasizing fresh, high-quality ingredients—alongside Patrick’s vision. Laco’s philosophy of using the best ingredients to create exceptional dishes made Osteria Ottimo a standout in the culinary community, and he became a regular presence on food shows and in the market.
Together, Patrick and Laco built Osteria Ottimo into a place where food wasn’t just a meal but an experience—a celebration of the finest ingredients and the art of cooking. Their partnership and dedication to excellence have left a lasting impact on the culinary world and the community they served.
Patrick Concannon’s passing is a devastating loss to the culinary world, but his legacy lives on in every dish prepared at Osteria Ottimo and in the hearts of all who had the privilege to work alongside him. His passion, creativity, and unwavering commitment to excellence will continue to inspire chefs and food lovers for years to come.
Our thoughts are with his family, friends, and the entire Ottimo team as they navigate this difficult time. Patrick’s spirit will forever remain a part of the restaurant he built and the many lives he touched.