Meet chef Patrick Reilly of The Majestic Grille
When Patrick Reilly first came to Memphis, he was only supposed to be here for a few months. That was 18 years ago.
A native of Dublin, Ireland, Patrick apprenticed at the executive dining room of the Guinness Brewery before embarking on a culinary career that has taken him to New York, Boston, Orlando and the Michelin-starred Inigo Jones in London.
Gibson Guitars recruited him to come to Memphis to open The Lounge at The Gibson Guitar Factory in 2000. Shortly thereafter, he met his wife Deni, and, luckily for us Memphians, the duo decided to make Memphis their home.
In 2006, Patrick and Deni opened The Majestic Grille on South Main Street. This downtown Memphis eatery quickly became a neighborhood favorite, serving classic fare with friendly and attentive service. Over the years, both the restaurant and Patrick have received numerous accolades and awards.
A Memphian by choice, Patrick is making his mark not only on the local restaurant scene but also on our community. PastPresident of the Memphis Restaurant Association, Patrick has also sat on the Boards of the Tennessee Hospitality & Tourism Association and Memphis Tourism. He is active in The New Memphis Institute, The Blues Foundation, The Memphis Farmers Market, the Downtown Memphis Commission, Big Green Memphis and is a founding member of Downtown Dining Week.
This busy chef kindly took some time out of his schedule to answer a few questions.
A: In high school, the Christian Brothers made it clear that a life of academia was not in my future, so I took a summer job as a prep cook in a local hotel. I breaded fish and peeled potatoes in a kitchen of old-school hotel cooks. I loved the life and seemed to have a knack for it, so I was off to culinary school that fall.
A: My uncle Jim, who was a chef, always made braised lamb shoulder with potatoes and onions for Sunday dinner when we would go visit him. I remember the onions. He grew them himself and they would almost melt in your mouth. A: Olive oil, pasta, and peanut butter
A: A piece of Parmesan, Kerrygold Irish butter, Memphis Made Junt cream ale, and jelly
A: I’d invite Barack Obama, Julia Child, and Keith Richards. Good conversation, good food and wine, and good music are the reasons.
A: Vodka sauce: It’s the most versatile and easiest of cream sauces.
"In the Kitchen" is a monthly article to introduce you to the chefs, farmers and food artisans behind some of your favorite Memphis restaurants and locally-made foods.
At a glance
The Majestic Grille Where: 145 South Main St. Hours: 11 a.m.- 10 p.m. Monday through Thursday; 11 a.m. to 11 p.m. Friday; Saturday Brunch 11 a.m. - 2:30 p.m.; Saturday dinner 4 - 11 p.m.; Sunday Brunch 10 a.m. - 2 p.m.; Sunday dinner 4 - 9 p.m. Phone: 901-522-8555 Online: majesticgrille.com