Meet the Chef
Patten Sommers
Proud Houston Native with a Passion for the Culinary ARts
Patten Sommers, a proud Houston native, discovered his passion for the culinary arts at an early age. Growing up, the kitchen was his playground, where he helped his mom prepare meals and marveled at the magic of his grandmother’s dinner parties during summer visits. These early experiences planted the seeds of a lifelong love for cooking.
A culinary journey
Patten’s formal journey into the culinary world began at the Hilton School for Hotel and Restaurant Management at the University of Houston. While studying, he immersed himself in the industry, staging at Stella Sola for six months under the guidance of Justin Bayse and John Woodward. This experience ignited his drive, leading him to spend two years honing his craft there. His career flourished further during a five-year tenure at Triniti in Houston, where he worked alongside renowned chefs Ryan Hildebrand, Greg Lowry, Matt Lovelace, and Brandon Soverall. Rising through the ranks to Sous Chef and eventually Chef d’Cuisine, Patten refined his skills and developed his culinary identity.
From there, Patten’s journey took him to Ciao Bello, where he served as Executive Chef and gained invaluable insights into the restaurant industry from the legendary Tony Vallone. He later joined Brenner’s on the Bayou, working under Chef Ryan Braden, before collaborating with Ryan Hildebrand to open Hildee’s, a hill country restaurant. Afterward, he returned to Houston to help relaunch the iconic La Griglia. Now, Patten has found his next adventure at BonFire, where he’s eager to bring his expertise and passion to the table.
I like to take fresh, high-quality ingredients and turn them into something that brings people together.
Chef Sommers
Patten’s cooking style is best described as simple and ingredient-forward. He believes in showcasing the natural quality of high-end ingredients, often drawing inspiration from Texas and Gulf Coast flavors. His background in French and Italian fine dining adds an elevated touch to his dishes. Signature creations like braised meats and large-format steaks reflect his meticulous approach to building flavor, starting with a strong foundation of stocks, aromatics, and consistent seasoning. At BonFire, he’s particularly excited to utilize the live fire grill, which he sees as a game-changer for adding depth to his dishes.
Currently, Patten is captivated by the pork chops sourced from Grey Fox Farms. He’s passionate about forging connections with local producers around Paris, Texas, and using their seasonal offerings in a way that honors their quality. For him, it’s about more than just cooking—it’s about creating a mindful relationship between the restaurant and the community.
Patten’s philosophy on food and hospitality is rooted in the belief that dining out should be a memorable experience. “When a guest dines with me, I want them to feel appreciated and have a sense of belonging, as if they were having dinner at their family’s house,” he shares. While the food is essential, he believes it’s the people and the shared moments that truly make a meal unforgettable.
“As if they were having dinner at their family’s house”
What drew Patten to BonFire was the vision of the 247-Mesa group and their commitment to making a meaningful impact in the Paris community. The opportunity to be part of such a transformative project, combined with his love for live fire cooking, made it an irresistible next step in his career.
Throughout his journey, Patten has had some remarkable highlights, including cooking dinner for Michelle Obama and orchestrating the Mercury Dinner at Triniti—a biannual event where an eight-course meal was paired with live music from the Mercury Orchestra. These moments stand out as testaments to his creativity and dedication to his craft.
Outside the kitchen, Patten is a self-proclaimed sci-fi and fantasy enthusiast. He’s read the Wheel of Time series seven times and counts Brandon Sanderson as his favorite author. Fun fact: he’s also a twin, though he insists his brother is the bigger nerd of the two.
Now at BonFire, Patten Sommers is ready to bring his ingredient-driven, flavor-packed approach to the table, creating unforgettable dining experiences for the community he’s come to call home.
Ingredient-driven, flavor-packed approach
Tyler Raney
Sous Chef
A native to Northeast Texas, Tyler has a passion for the culinary arts with with a focus on quality, locally sourced ingredients mixed with the application of the Live Fire Grill. He deems himself a reluctant pastry chef, but carries a deep love for Cajun and Creole dishes. “I enjoy the versatility and technicality of my job, and I like being a jack of all trades in the kitchen,” said Tyler. He is a Grayson County College Culinary Arts graduate and has served in a variety of roles throughout the culinary industry in our community.
Matthew Coyle
General Manager
Matt believes that dinner and good conversation can change the world. He’s a DFW transplant of over 20 years with deep family roots in the heart of downtown Paris, TX. Matt is a downtown dweller, where he is proud to live, shop, and connect with the people he loves most. “My previous food and beverage ventures had led me here, to BonFire,” said Matt. “This is where grassroots meet a fifty-year plan.”
