Board Member

Patrick has been involved in Athens Georgia's food scene since 2002. His culinary jobs and projects include The Grit, The Fourcoursemen, The National, and as an owner of Seaber Oyster Bar where he began his oyster journey.

Seabear's flagship partnership with Shell To Shore stemmed from an interest in recycling oyster shells and a shared passion to do so alongside friends and former employees. Through his restaurant work, Patrick is excited to contribute to the sustainability and restoration of Georgia's coastline. And always SHUCK ON!!!