Meet Patrick Bazin!

With over 35 years in the restaurant business, Chef Bazin certainly has a passion for food. His ability to create work environments that allow creativity and demand the highest quality standards has resulted in successful restaurants with a very tight-knit group of dedicated, long-term employees. Prior to opening his own restaurants, Patrick spent 7 years as Executive Chef at The Occidental restaurant in Washington, DC. Patrick is best known for his natural reduction sauces, flavored oils, childes, vegetable juices, vinaigrettes, roasted vegetable purees and plate designs. Has also strong knowledge of pastries, desserts, sausages, and breads. After recently being diagnosed with Celiac’s Disease – Patrick has now made gluten-free a top priority. Reflected on the menus at both restaurants, Chef Bazin’s gluten-free options allow patrons who are gluten-intolerant to continue to enjoy dining out without restriction. Bazin’s on Church was named a “National Treasure” by Tom Seitsema, has been voted as one of the Top 50 Restaurants by the Washington Post and has been named as one of the Top 25 Restaurants by Northern Virginia Magazine 7 years in a row. In January of 2014, Bazin’s on Church (formerly Alegria) was named a Top 100 Restaurant by the Washingtonian.