Patrick Fahy, 34, was born in Rogers Park into a family of five. Mom's specialties were meatloaf and corn chowder with bacon, dad's was French omelets. He spent a year and half in Italy, first at the Apicius cooking school in Florence, then cooking for chef Andrea Bianchini. Back in the States, he worked in restaurants, then several bakeries before landing at the Ritz-Carlton Chicago. It was there his focus turned to pastry.