Kelly Patkus

Associate Instructor,  College of Culinary Arts

Contact Information
Currently a faculty advisor at The Coop school garden and serves on the Campus Sustainability Council.“


Kelly Patkus ’07 has won a number of silver and gold medals in several ACF sanctioned pastry competitions and currently holds the ACF distinction of Certified Executive Pastry Chef. The North Carolina State business graduate worked for several years for the American Heart Association. She then followed her passion for pastry and attended JWU Charlotte where she earned an associate degree in baking & pastry arts as a Garnish Your Degree student. Patkus left Charlotte to work at The Cloister Sea Island Resort in Georgia, a five-star diamond property, then moved to Texas where she was the Executive Pastry Chef at the Fort Worth Club.

She became a faculty member on the Charlotte Campus in 2012. In 2015, she was selected for the coveted Legacy Award from the Les Dames d’Escoffier where she spent a week working on a sustainable farm on the Big Island of Hawaii. In 2016 Patkus finished her Masters of Science in Sustainable Food Systems from Green Mountain College in Poultney, Vermont. She is currently a faculty advisor at The Coop school garden and serves on the Campus Sustainability Council.

Areas of Expertise

  • Sustainable Food Systems
  • Business Management
  • Culinary Arts


  • American Culinary Federation, Certified Executive Pastry Chef
  • Wine & Spirit Education Trust, WSET Level 2

Professional Memberships

  • Piedmont Culinary Guild, Chair, Education Committee
  • American Culinary Federation, Member


  • Les Dames d'Escoffier, 2015 Legacy Award Winner - Farm to Table Experience.