Introduction to Patrick Concannon
Culinary rumbles about Don Juan’s restaurant in Edison Park began to build in the early 1990s. That was when owner Maria Josefa Concannon brought in a new chef: Patrick Concannon, her son. He’d bounced around at fine dining spots in Hawaii, France and California and spent time working at the now-closed Charlie Trotter’s before elevating the menu at his family’s unpretentious Mexican eatery.
Rise to Fame
Creativity blossomed in his daily specials. Regulars knew to expect the unexpected. There was the roasted Chilean sea bass with wilted greens, six-hot-pepper-rubbed guinea fowl with sweet potato chipotle gratin and confit of duck leg with a chile pasilla apricot glaze. A Chicago Sun-Times dining review in 1995 gushed: “Don Juan’s is the type of restaurant people dream about finding. It’s an informal, fairly accessible place with a wunderkind chef whose specials compete with many high-priced, reservations-two-weeks-in-advance eateries.” The New York Times ran a story about the restaurant the following year.
Career Expansion
Mr. Concannon also worked at a Don Juan’s his family opened on Halsted Street, since closed, and went on to cook at the also now-closed Fahrenheit and for the Mia Francesca restaurant group before opening an Italian restaurant in 2008 in Orland Park, Osteria Ottimo, that’s still in operation. He later opened Mama Maria’s Taco and Tequila Bar next door.
Osteria Ottimo and Mama Maria’s at 16111 S. LaGrange Rd. in Orland Park.
Personal Life and Later Career
He also was among the chefs brought in to cook at the U.S. Open when the golf championship was held at the Olympia Fields Country Club in 2003. Mr. Concannon, who had equal parts Irish and Mexican heritage, died Jan. 19 from an aortic aneurysm, according to family and friends. He was 58. “He was always striving to do something different and better than the guy across the street,” fellow chef and business partner Laco Seeber said.
Legacy and Impact
Josefa Concannon said of her brother: “He was a kind of a difficult kid. Our mom had a really hard time with him because he did whatever he wanted.” Then, at 18, Mr. Concannon started working at restaurants including Charlie Trotter’s and the since-closed Le Cochonnet, near Wrigley Field. “It kind of gave him the bug for working in the industry, but he was partying a lot,” his sister said, noting that life in the hospitality industry can be a slippery slope to substance abuse and addiction.
Conclusion
Patrick Concannon left a lasting impact on the culinary world, and his legacy will continue to inspire future generations of chefs. His passion for creativity, quality, and community is a testament to the power of food to bring people together. Though he may be gone, his memory and contributions to the culinary world will never be forgotten.
FAQs
Q: What was Patrick Concannon’s background?
A: Patrick Concannon was a Chicago chef with equal parts Irish and Mexican heritage.
Q: Where did Patrick Concannon work?
A: He worked at various restaurants, including Don Juan’s, Charlie Trotter’s, Fahrenheit, and Osteria Ottimo.
Q: What was Patrick Concannon’s cause of death?
A: He died from an aortic aneurysm on January 19 at the age of 58.
Q: What was Patrick Concannon’s personality like?
A: He was described as always striving to do something different and better, and he was known for his creativity and passion for food.
