Born in Houston and raised in Horseshoe Bay Tx, attending Marble Falls High School until leaving for Ole Miss in Oxford MS. While in Oxford Patton worked for John Courence at the City Grocery where he realized that the culinary arts were the path he wanted to travel. After Ole Miss, Patton attended the Le Cordon Bleu Culinary School in London England. When he graduated from Le Cordon Bleu Patton moved to Las Vegas where he started his career working for Wolfgang Puck at Spago. After 10 years at Spago Patton decided to move back to Marble Falls and open his own place called Patton’s on Main. After 5 years Wolfgang reached out to Patton about opening 560 in the Reunion Tower in Dallas and Patton jumped on it. He was the Executive Chef of 560 for 8 years and while he was there, he had a chance to meet Chad Houser and Houser’s mission really resonated with him. Soon after Patton went to work at Café Momentum and while at Café Momentum Patton had the good fortune of meeting Daron Babcock of Bonton Farms and learned about his mission so when it was time to go Patton came to Bonton Farms and became the executive chef.