Chef Patrick Cahill found his passion for gourmet food at a young age growing up in Syracuse, New York. The dream of becoming a great chef one day was always on his mind. Seeking every opportunity to further develop his skills and own creativity, he attended college at the New England Culinary Institute in Essex, Vermont. Training with many great chefs and graduating from a renowned culinary school enabled him to take his passion for great food to the next level.

Cahill’s culinary repertoire flourished while working in different 4- and 5-star restaurants and resorts. Cahill developed his signature relaxed fine dining style and has over 20 successful years as an Executive Chef where he focused on scratch-made healthy cuisine. His passion for great food and services will provide all his guests with an unforgettable dining experience. As Culinary Director for a large premier healthcare company, Cahill hired Chef Smith as Executive Sous Chef. Our passion for great food and service was joined and this is where the vision began for Live Fire Chefs.

Chef Smith's devotion to fine cuisine stems from a young age of preparing family meals alongside his mother and sisters. Always having the desire to become a great chef, Smith decided to attend the Le Cordon Bleu college of culinary arts in Orlando, Florida. He had the opportunity to train with renowned chefs from all over the world.

His first job following college was at Todd English’s Blue Zoo restaurant. He worked his way through the industry from the bottom to the top and eventually served as the Executive Sous Chef for Chef Cahill. We both have the same drive for fine food and flawless dinner service. After 4 years as Executive Sous Chef, he moved on to lead his own upscale fine dining kitchens. Years later and reconnecting with Chef Cahill Live Fire Chefs has become a reality.