O'Connell’s journey is unique in the world of fine dining. Born in Washington DC, and raised in Maryland, O'Connell had no formal culinary training. Instead, he honed his skills in local kitchens before starting a catering business in the 1970s with partner Reinhardt Lynch. In 1978, the duo bought an old gas station in the small town of Washington, Virginia, and the legend of The Inn at Little Washington was born. With his refined American cuisine that draws on local ingredients and his theatrical approach to dining, O'Connell transformed the Inn into a celebrated destination, blending luxury and rustic charm.
O'Connell's passion for excellence has been a driving force in American cuisine, helping elevate its standing globally. His dedication and vision have also earned him numerous accolades, including Best Chef in the Mid-Atlantic region in 1992 and Outstanding Chef in America in 2001, both awarded by the James Beard Foundation, who gave him their Lifetime Achievement Award in 2019. In 2009, he was inducted into the American Culinary Foundation's Hall of Fame, and in 2019 he was awarded the National Humanities Medal. With this unrivaled level of recognition, it is no surprise he has been called 'The Pope of American Cuisine.'
Restaurant
Located 67 miles from Washington DC, The Inn at Little Washington has been described as an “escape to another world.” In addition to its culinary excellence, The Inn is known for its whimsical décor and luxury accommodation. Just weeks after it opened, a food critic for The Washington Star visited The Inn for dinner and declared it to be "the best restaurant within 150 miles of Washington DC." In 2018, The Inn was awarded its third Michelin star, making it the first and only restaurant in the area to achieve such a distinction. The Inn has won the Mobil Travel Guide's Five-Star Awards for its restaurant and accommodation for 14 years. The Zagat Survey for Washington DC also rated it number one in all categories for 14 consecutive years, while The International Herald Tribune has rated it as one of the Top Ten Best Restaurants in the World.
The restaurant serves an ever-changing menu that showcases local produce, often sourced from its own farm. O'Connell’s dishes reflect his commitment to sustainability and seasonal ingredients. The Inn was also awarded a Michelin green star in 2021, in recognition of its eco-friendly practices.
Recipes and dishes
O'Connell’s culinary style at The Inn at Little Washington focuses on elevating classic American dishes with a creative twist. Every dinner begins with a chip of pimento cheese and ends with an irresistible pear dessert. Signature dishes such as the lamb carpaccio and his playful deconstructed peanut butter and jelly sandwich have delighted guests for decades. But O'Connell is not one to rest on his laurels. The restaurant’s menu continues to change with the seasons, utilizing meats, vegetables, and fruits sourced from nearby farms and from O'Connell's own gardens, transformed through his talent and well-tested techniques. Details like the bread and cheese carts that roam the restaurant throughout the meal offer a nostalgic nod to a kind of luxury that is increasingly rare.
O'Connell's culinary philosophy is deeply rooted in storytelling, with each dish contributing to a larger narrative. In fact, a dinner at The Inn is more than just a meal. His dining experiences are designed as a form of culinary theater, where every detail, from the décor to the food presentation, is meticulously curated and choreographed. Moreover, his expertise extends beyond the kitchen. He has authored several books, including Patrick O'Connell’s Refined American Cuisine, where he shares his innovative take on traditional American fare.
