Patrick Gilmartin

The Climb

Progress in a Boston-area kitchen can be measured by repetition as much as by title, and Patrick Gilmartin’s path follows that logic. At River Bar in Somerville, Massachusetts, from 2014, the work was chef-level and foundational: the kind of post that teaches pace, discipline, and how to keep service moving. By 2018, that experience had carried into executive chef work at Su Casa in Plymouth, Massachusetts, where the scope broadened from execution to oversight. “I got involved in the project fairly early,” Gilmartin said, a detail that places him close to the buildout of the restaurant rather than at its polished end.

Today

Since 2018, Gilmartin has served as executive chef at Su Casa in Plymouth, Massachusetts. The role sits at the center of a restaurant’s daily mechanics, where menu decisions, line discipline, and front-of-house rhythm have to hold together. In that position, he is working across the ordinary pressures that shape whether a room feels coherent from the bar to the pass.

Signature

The kitchen language here leans into contrast. Patrick’s signature dishes include corned beef and cabbage dumplings, chorizo Scotch quail eggs, and house-made Chinese sausage sandwich. The set shows a cook working with familiar references, then reconfiguring them into bar-friendly, high-contrast plates that keep flavor front and center.

In Their Words “We have a killer bar staff working on some awesome cocktails and a bunch of local beers.”

Recognition

The dated markers in Gilmartin’s record are tied to role progression: chef in 2014, then executive chef in 2015 and 2018. On the hospitality side of the work, he also pointed to the beverage program, saying, “We have a killer bar staff working on some awesome cocktails and a bunch of local beers.”