About ME

Hi there, I’m Patrick! I’m a tech-obsessed creative director that loves to find ways to genuinely connect brands to people through thoughtful innovative channels and content. I've spent my time developing award-winning social, digital, and video campaigns as well as building social communities for people that need them the most - from global Madison Avenue agencies to a small 5 person studio in Brooklyn.

I am currently a Creative Director at Klick Health.

Check out a recent podcast I was featured in to hear my perspective around social trends during COVID and how a lot of them are here to stay with us.

I fill my apartment with huge plants, take portraits, cook elaborate meals, travel as often as I can, and I can make a killer mezcal negroni.

If you’re looking for an adrenaline rush while you cook, this recipe for a spicy stir-fried cumin beef will certainly get your heart going. Preparing all of the ingredients takes the most time but once you start cooking, this is super quick. Oh
We’re normally not huge fans of chicken breast meat but this recipe looked too tasty to pass up. Coated in ground fennel, roasted with red onions, and finished off with sautéed grapes and tarragon, this may definitely become a new favori
Slicing strip steak into literal match stick strips was a little tedious but so worth it. Spicy dry-fried beef and celery recipe by @177milkstreet.
Closing out the weekend with some broiled ginger chicken thighs over black rice noodles. Garnish with cilantro. Spritz with some lime 😛
Next time you make a lamb shank, I would highly recommend browning them before adding any stock. This little trick helped yield even more flavor in the juices. 😋
Pizza for the Presidents.
Had a lot of fun making these spicy chicken wings 👅 #sportsball
Salmon in pesto may not be a traditional Middle Eastern dish but this take on it is so damn good.
Tonight’s lesson: Pao Fan is not only delicious for dinner, it also makes for an amazing breakfast.
Growing up Polish, stuffed cabbage or Gołąbki always found their way onto our dinner table. For some reason the idea of making them was always intimidating but guess what, they’re actually pretty damn easy to make. So, I guess we’ll be e