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Chef Series: Apple Farm

Meet Chef Pat Dawson

I started working in kitchens and restaurants just before I turned 19 at the Daily Grill at LAX. My first job was a dishwasher and a busboy. After years of hard work, travel, and practice, I was promoted to Executive Chef at the age of 24. I have spent the last 6 years traveling and learning as much as I can, with 2 years spent on the East Coast and 4 years in Puerto Rico and the Caribbean.

What do you love about being a chef in San Luis Obispo?

What I love most about being a chef in San Luis Obispo is being so close to all the farms in the area. I think we are lucky to live and work in a place that has all the amenities of a metropolitan area, without being far removed from where our food comes from. This balance gives us a unique opportunity to be able to shop at our local Farmers’ Markets and have clientele willing to try new and progressive plates.

What makes Apple Farm unique?

What makes Apple Farm unique is our dedication to keeping our cooking techniques old fashioned while keeping our vision looking forward. Our guests have the options of old fashioned turkey dinners and meatloaf to braised duck sliders and roasted chicken with guava-rosemary sauce.

What is your most popular dish among restaurant patrons?

We are probably most famous for our turkey pot pies, but with our new seasonal menu, our guests have been very excited about our baby back ribs. I can also confidently say that we have the best bakery around and if you haven’t tried any of our pies or cookies, you don’t know what you’re missing.

When you’re not cooking up a storm in the kitchen, where can we find you in San Luis Obispo?

Hiking in our beautiful hills with my dog or wine tasting!

Chorizo Macaroni & Cheese Croquettes


2lbs of macaroni
24oz of chorizo
2 cups mozzarella
2 cups cheddar
1 cup parm 3/4 of gallon milk
1/2 cup flour
Salt n pepper


  1. Boil the macaroni with a little salt, make sure you don’t overcook it or it won’t hold well when you make the balls – you want the macaroni to al dente.
  2. Sauté the chorizo until the grease starts to come out and then make the roux with the flour and grease.
  3. Add the milk, until it boils, then all the cheese, slowly, then the macaroni, and salt and pepper to taste.
  4. Wait for the macaroni mixture to cool, then make lime sized balls out of the macaroni mix, dip the balls in flour, egg wash, and the panko bread crumbs.
  5. Put them in the deep fryer for about 3 minutes and that’s all!

We hope you come out and indulge in San Luis Obispo County Restaurant Month, happening this January. Discover participating restaurants and wineries in San Luis Obispo!