Patrick Higgins is a native of Tampa, Florida, where he began his culinary journey. Beginning as a dishwasher, he worked his way through many positions - line cook, baker, garde manger - eventually becoming executive chef at Catering by the Family, sometimes feeding as many as 10,000 people in a day.
After a move to the Finger Lakes, Patrick cultivated a love for cooking with local, sustainable ingredients. After many years at the Aurora Inn, guest chef stints at the James Beard House and Kohler Food & Wine Festival, and entertaining thousands of guests, Patrick took over the reigns at Veraisons Restaurant in November of 2019. He continues to cultivate his passions for locally and sustainably sourced foods, whole animal butchery, and fruit and vegetable carving.
Executive Sous Chef | Mitchell Smith
Mitchell Smith, a Culinary Arts & Business graduate of the Institute of Technology, brought his culinary skills to Glenora beginning in the spring of 2019. A native of Montour Falls, his long relationship with the area has fostered a passion for local and seasonal ingredients. Armed with a belief that a great chef can’t fail with high quality products, he aims to create meals to remember for every patron that walks through the doors of Veraisons. Mitchell’s varied experience – from barbecue joint to the country club – gives him a unique world view and an arsenal of culinary tricks any chef would be envious of.
Caitlyn Heinz, a 2010 graduate of the Culinary Institute of America's Baking and Pastry program, is a native of Cuba, New York, where she grew up watching her mother and grandmother bake from scratch. Harnessing their energy, love, and creativity, Caitlyn turned that homemade passion into an extensive career in culinary education and professional baking.
Caitlyn hasinstructed baking and pastry classes at Finger Lakes Community College, New York Kitchen, and Wayne Tech Career Center. After several years doing pastry duty at local establishments, Caitlyn now makes fresh baked breads, mouth-watering desserts, and specialty cakes for Veraisons. Access to and appreciation for the fresh bounty from local farmers allows her to keep her dessert menus seasonally-focused and ever changing - not to mention, delicious.