Executive Chef

Get to know Patrick Hogan.

A Baptism by Fire.

Patrick Hogan began in the high-volume kitchens of the “burn-’em-and-turn-’em steak houses of the late ’90s. Before long, others noticed the determination that made Patrick responsible for fabricating all the prime beef loins and firing up 1000 covers a night. Whenever he is asked, “How did you get your start in the restaurant business?” “Baptism by fire” seems like the appropriate answer.

Behind those one-way-doors that guarded a sweltering kitchen, his degree in accounting was at work putting systems into place. “You can learn a lot from looking at a P&L,” Patrick explains. “The numbers tell a story, and with good systems in place, finding the problems becomes elementary.”

Fixing enough problems soon enlisted Patrick in the ranks of management. But quickly climbing to the GM position, he found himself unfulfilled. Patrick knew deep down that back at that butcher’s block a chef was yearning to emerge. Taking a job with a well-known seafood restaurant in Boston, MA, Patrick immersed himself in the restaurant’s elite culinary program, where he apprenticed at preparing seafood and absorbing the importance of standards of quality.

Graduating with top honors and an unquenchable passion, Patrick now found himself on the open-team, launching big-market restaurants in Washington, D.C., and Boca Raton, Florida. Such leadership roles pushed his education in seafood, sustainability and high standards to the next level. But then it was time to take a break and Patrick found himself full circle, back home in Fort Wayne, Indiana.

It was there that his father, retiring from the insurance business, brought up the idea of opening a small, family-owned restaurant at the beach. A few months later, in March 2003, they flipped the switch on the open sign, together, at Carlton’s in Salter Path, NC. In their first year, Carlton’s crab cakes lit up the reviews and the pen of John Batchelor, food critic in the Raleigh-Triad area, and soon guests were lining up at Carlton’s front door. To keep up with crab cake demand, Patrick and his father created Carlton’s Market. To this day, locals and returning tourists pick up the now famous crab cakes at local retail stores.

Now a seasoned restauranteur and chef who has been around the culinary block, Patrick finds himself involved in a new and remarkable local project set to open in Emerald Isle, in the spring of 2016. After approaching Keith Byrd and Travis Burt, who are currently constructing a three-story, state-of-the-art building to headquarter their Inc. 5000, third-party logistics company, Patrick was asked to take the helm as head executive chef and managing partner of Caribsea Restaurant. The restaurant will be located on the third floor, providing diners with incredible views of both the ocean and the sound while they enjoy upscale modern coastal cuisine with rich historical inspiration.

Special thanks to Christina’s Wine Boutique, Cedar Point, for suppling the wine.

Simple Elegance

Fresh. Quality. Inspiration. Flavor. Balance.

These are the words that invoke a creative culinary mind and achieve excellence in the kitchen. The only missing ingredient that makes a dish unique to a chef, is its soul.

Tuna with pickled rhubarb, fennel oil and fried basil


We all have a responsibility. Chefs, consumers, fishermen. We collectively need to practice sustainability in our practices of work and pleasure to ensure the future health of our oceans and our environment.

We invite you to join us in our journey of sustainability in seafood and support Carteret Catch, our local fishermen and the chefs of this county and state. Buy local and buy safe sustainable seafood.


Contact Patrick