Our Chef's

Cook Away

Decisions. Decisions. Decisions. Feel like pasta for lunch? Tender baby back ribs for dinner? Or the seafood special tonight? You can thank the talented chefs in our kitchen for making it so-o-o difficult to choose just one meal from our extensive menu and daily specials. Which is why so many of our customers order several different items and share.

Our chefs are continually adapting recipes, adding a little bit of this and trying a lot of that to bring you new dishes and old favorites. The finest quality foods… freshly prepared… expertly seasoned… and served hot. At the Getaway Café we’re cooking away so you can dine away…

Executive Chef Patrick Davis

Executive Chef Patrick Davis has been heading the Getaway Café’s kitchen since April 2006. To guarantee that his regional American cuisine with modern Italian and Greek influences contains the freshest ingredients available, Chef Patrick starts his day early by purchasing produce in the Strip District.

Prior to joining us, Chef Patrick was Sous Chef at the Golden Trout Restaurant at the Nemacolin Woodlands Resort, where he was instrumental in changing the Golden Trout’s rating from 4-star, 4-diamond to 5-star, 5-diamond, the highest ratings that Mobil and AAA award restaurants and hotels.

Chef Patrick began his career as a sous chef at the Vista Verde Guest Ranch in Steamboat Springs, Colorado, after graduating with highest honors from Johnson and Wales University (Norfolk, VA), the nation’s premier culinary institute.

Chef Patrick is assisted by sous chefs Jeff Mears and Heather Wade, who put their own styles into the art of creating and serving cuisine made with the highest quality ingredients.