PATRICK HAMILTON

Patrick Hamilton, known also as the “Mycochef,” has been mushroom foraging and cooking for over 40 years. He has been a corporate chef, executive chef, catering chef, guest chef at the Breitenbush mushroom gathering, a guest chef at Telluride Mushroom Festival, chef for the Mycological Society of San Francisco, and for years he was the executive chef at the Sonoma County Mushroom Association Wild Mushroom Camp.

He has an extensive background in wild mushroom foraging, identification, and preparation. He writes a monthly column for the “SOMA News” and has been a food and mushroom columnist with several other publications for over 20 years.