Chef Patrick Karvis started his culinary career in New York in 1991 and has since perfected his skills in Arizona since 1993.  He started at O’rangie, now known as Wright’s at the Arizona Biltmore, as a pantry and hot appetizers chef and made his way to Kitchen Manager in a little over a year.  Later accepting a sous chef position at Lon’s at the Hermosa Inn under Chef Michael DeMaria, chef Karvis learned organizational skills which is critical to being successful in the culinary industry. 

In 1996 Karvis took those skills and joined Chef Eddie Matney at Eddie’s Grill in Phoenix and later Eddie Matney’s Restaurant.  Having developed a strong bond and working relationship, Karvis and Matney worked together for many years.   In 2001 Karvis was hired as executive chef for the Talking Stick Golf Club’s Wildhorse Grille.  During that time, Karvis redeveloped the menu, instituted regular wine dinners and built a solid reputation for himself in Arizona. 

Greg Donnally and Bryan Chittenden, owners of Drift Restaurant & Tiki Bar hired Patrick Karvis in November 2006.  In only a few months he has added some spectacular culinary creations to the Polynesian menu and has plans to showcase Drift as an upscale yet casual dining establishment with daily specials and added, exotic menu items.  Chef Karvis has gained valuable knowledge and experience by working directly under such fine Valley chefs as Mark Tarbell, Michael DeMaria and Eddie Matney and has the expertise to bring the cuisine at Drift to the next culinary level.  Donnally and Chittenden, also owners of Stingray in downtown Scottsdale, currently have Chef Karvis working hand in hand with Executive Chef Andrew Nam to develop a unique and upscale Japanese dinner menu with a touch of “Latin Flair” for Stingray.    

Chef Karvis has participated in numerous charity and high profile chef competitions around the Valley.  Chef competitions include Sysco’s “Taste of the Seasons” event in which he took First Place, Biltmore’s “Grand Opening” Chef Challenge where he placed fourth and Phoenix Cooks challenge.  Charity events include Flavor of Phoenix, Zoofari, Actor’s Theatre Gourmet Theatre, Phoenix Theatre’s Follies Dinner, Phoenix Boy’s and Girl’s Club “The Taste” at Keirland Commons and Scottsdale Center for the art “Culinary Festival” to name  a few.   

Chef Karvis has also had the honor of working at other fine dining establishments throughout his career such as Wolfgang Puck’s Obachine, Mark Tarbell’s, Barmouche and Michael’s At The Citadel and Bistro America as well as helping create the menu and execute the James Beard Dinner in 1998.