Patrick Reilly

The Majestic Grille

23A native of Dublin, Ireland Patrick apprenticed at the executive dining room of the Guinness Brewery before embarking upon a culinary career that has taken him to New York, Boston, Orlando, and the Michelin Starred Inigo Jones of London. Dedication to approachable, classic food and a culture of gracious hospitality keep earning The Majestic Grille and Chef Reilly recognition, including multiple Best Chef and Best Restaurant nods from Memphis Magazine and Memphis Flyer and a 2012 Congressional Proclamation issued by Congressman Steve Cohen honoring Chef Reilly’s leadership in the culinary and business communities of Memphis.

In addition to the restaurant’s involvement with the arts community, Patrick is Immediate Past-President of The Memphis Restaurant Association, and has sat on the Boards of the Tennessee Hospitality & Tourism Association and the Memphis Convention & Visitors Bureau. He is active in The New Memphis Institute, The Blues Foundation, The Memphis Farmers Market, the Downtown Memphis Commission and is a founding member of Downtown Dining Week. Patrick is a sought after figure head in the Memphis Culinary & Business Community and can often be found sharing his vast knowledge and expressing his love of Memphis as a consultant and confidant on upcoming projects, in speeches to local trade organizations and community groups, and in interviews on local, national and international media outlets.

Alongside his wife and partner, Deni, herself a hospitality veteran and community leader currently serving on several boards including the Downtown Memphis Commission, Patrick is dedicated to spreading the gospel of Memphis food and the two take every opportunity to shine the spotlight on the City of Good Abode’s exceptional culinary offerings. Together they spearheaded an effort to revamp the Commercial Appeal’s food section, served as advisers for the American Association of Food Journalists Annual Convention in Memphis, and were honored to organize a group of distinguished local chefs in preparing a Memphis themed Dinner at the James Beard House in Spring 2014.