Beverage manager Patrick Cull realized there was just as much science and precision required behind the bar as there was in an engineering gig.
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Author: Patrick Cull
Despite having gone to school for engineering, Providence native Patrick Cull always felt most comfortable in the hospitality space. Pat got his start in restaurants at 15, working as a dishwasher and then cooking and bar backing during college. Even after landing his first “real job” as an engineer, Pat spent nights and weekends picking up shifts at a local oyster bar. In addition to learning how to shuck, Pat’s side hustle taught him just how deeply he cared about hospitality. Emboldened, Pat left his day job, moved back to Providence and dove head first into the industry, taking a job at Brown University’s Grad Center Bar and studying topics that ranged from foraging to biology, social psychology and business – all subjects that influence how society eats and drinks. At the GCB, Pat received a wealth of knowledge about beer and successfully pursued his Cicerone certification. Now officially an expert in the tradition and science of suds, Pat went on to hone his cocktail chops at Providence’s The Dorrance and The Eddy. At Durk’s, Pat strives to set the standard for American BBQ bars by offering a wide range of beers, food-friendly wines and creative cocktails specifically designed to mirror the time and attention to detail Durk’s culinary team gives their food. Barbecue is a cuisine with a cult following – and Pat sees no reason why barbecue beverages shouldn’t inspire the same fervor.