Meet Patrick McCandless | Chef + Founder | Rambler Events

We had the good fortune of connecting with Patrick McCandless and we’ve shared our conversation below.

Hi Patrick, what role has risk played in your life or career?
I see risk as a necessary part of growth, both personally and professionally. For me, taking risks has never just been about being reckless—it’s about recognizing when the potential for growth and impact outweighs the safety of staying within my comfort zone.

Throughout my career, risk has played a defining role in my life. I’ve often picked up and moved to new cities where I don’t know anyone, or have any resources, in the pursuit of learning, growing, and experiencing new cultures.

Ultimately, leaving the comfort of restaurant kitchens to start my own event company was one of the biggest risks I’ve taken.There was no roadmap for what I was trying to do, and no guarantee of success. It meant betting on myself, my craft, and the belief that people would connect with the unique experiences I wanted to create.

Choosing to specialize in live-fire cooking was another immense and deliberate risk. It requires far more planning, labor hours, logistical consideration, and preparation than conventional-style catering, but it creates a unique and memorable experience unlike any others.

I’ve even taken the leap to travel coast to coast for our events, building fires and serving upscale meals in places where few chefs would even attempt to set up—because those risks often lead to the most extraordinary outcomes.

These experiences taught me that risk, when approached thoughtfully, can open doors that wouldn’t exist otherwise. It forces you to be resourceful, creative, and resilient. Ultimately, taking risks has not only shaped the direction of my career, but it’s also allowed me to build something authentic and meaningful.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I grew up in a rural farm town in Indiana and started my culinary career at the age of 14, when a local restaurant in my hometown gave me my first job. Over the years, I deepened my curiosity for the craft and attended culinary school in Louisville, Kentucky. After graduating, I embarked on a journey of working and staging in kitchens throughout the US & Europe.

In addition to holding various chef positions at restaurants across the country, I have worked as a private chef in The Hamptons, a culinary consultant to restaurants and resorts, culinary liaison for tours and festivals, studied gastronomy in 12 countries including stints at smokehouses in Ireland and the Netherlands, and have been a guest chef at the famed James Beard House in NYC. I have also held multiple traveling chef positions performing hundreds of events working alongside Michelin starred and James Beard Awarded chefs.

After moving to Nashville in 2016, and becoming burnt out with the restaurant industry, I decided to create a concept that allowed me to be outdoors, immersed in nature, and work with my passion for live-fire cooking–while still being able to create unique meals for guests.

I felt that all the catering offerings in the area were basically the same, and I wanted to provide clients with a unique, upscale, restaurant-quality experience at their events. I built the concept to be fully mobile, allowing us to execute high-level dining experiences in remote locations without the need for additional infrastructure or resources.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I honestly just work all the time and do a really bad job of exploring and checking all the new restaurants/bars/etc. I would make for a really bad recommendation resource and tour guide

We can just skip this questions if possible

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
William Stenger
Chef /Owner
Pea-Fections in Vincennes, Indiana

He was the chef owner of the first restaurant I ever worked at and he was the one who taught me hard work, the craft of cooking, and encouraged me to go to culinary school.

Website: https://www.ramblerevents.com/

Instagram: https://www.instagram.com/rambler_events/

Image Credits
Amy Rouyer – Wilde Company
Angie Halterman – Halterman Photography
Haley Birdsey – Haley Birdsey Photo