Today we’d like to introduce you to Chef Patricia Paggabao.
Hi Patricia, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I came to Georgia on vacation and never left. One week became two, two weeks became a month, and before I knew it, I was applying to Le Cordon Bleu to earn a degree in Baking & Patisserie and moving into an apartment in Atlanta. From there, everything seemed to align as the years went on.
Before that, I had spent many years bartending in Los Angeles, and I was starting to feel bored with the happy-go-lucky lifestyle. I finally decided to check out of “Hotel California,” packed up, and took a road trip. Georgia was our fourth stop—and a few days later, “Snowpocalypse” hit. It was my first snow day ever. I spent the entire day outside playing in it, and the next morning I couldn’t wake up early enough to sit on the swing, drink my coffee, and listen to the crystal-covered trees crackle. That’s when I knew I didn’t want to leave.
Once I made the decision to stay, it felt like every step I took put the right people in my path—people who inspired me, challenged me, and pushed me forward. I immersed myself in a new world I never imagined would take over my life. I was like a sponge.
Every day, I was in a kitchen—at school, at work, and at home. The passion was there, the talent was there, and the hunger was definitely there.
Of course, I had a few dark times. You can’t avoid them. Life throws boulders at you when you’re climbing uphill. But I kept my head down, kept cooking, and kept creating. That’s my happy place. I showed up every day. I still remember one especially rough day when I couldn’t hold back the tears. My head chef told me to go home and rest. I showed him my prep list and told him, “I have to finish this first—then I’ll leave.” Nothing could stop me.
Even back in LA, on my days off I was always baking something. I don’t even have a sweet tooth—I just love the precision of the process and the expression on someone’s face after the first bite. One time, I made a banana cream pie with hand-whipped meringue. I sat in front of the TV whisking egg whites for half an hour. I brought it to work for my stepdad to pick up on his way home, but he forgot it—so, as punishment, I gave it to the restaurant owner instead. The next day he was raving that it was the best pie he’d ever had. As a joke, I said, “Well, maybe you should start letting me make the desserts here.” And he replied, “Start Friday morning.”
That Friday, I showed up with my ingredients, tools, and recipes. Every Friday morning, I made three desserts—twelve orders of each. Every weekend, we sold out. Then one Friday, while I was focused and working with my head down, I suddenly looked up and realized: this is what I want to do for the rest of my life.
Culinary school had already been in the back of my mind before I left LA. I just needed a change of scenery—more space to grow, more trees, and fresher air. Georgia felt like home, and twelve years later it’s proven I made the right decision.
Baking became my meditation, but I knew I was ready for something deeper after one of my desserts was featured in Eater in 2019. I actually quit my job the day the article was published. Baking is science—but cooking is art. It’s self-expression. It’s love. It’s connection.
Most importantly, my cooking connects me to my heritage—my ancestors and my past. Every dish I make at Thee Manor is a memory from my childhood in the Philippines.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Halfway through culinary school, I had my heart broken for the first time. A couple of months later, I totalled my car falling asleep while driving home. Just a week after that, I lost everything in a house fire. Through kindness from people at school, at work and family, I was able to get through the darkest time of my life. And through cooking & baking, I was able to mentally, spiritually and emotionally escape all the turmoil.
Appreciate you sharing that. What else should we know about what you do?
I am the Executive Chef at Thee Manor, Private Members Club in West Midtown. We create bespoke experiences through food, drinks, art and music. My menu is curated based on each type of event. I find joy in connecting similar dishes from different countries with Filipino food and mashing them together. Not really a fan of the word “fusion” but its best to describe my style of cooking. The most exciting menu I’ve done so far, I believe, was the Swiss-Filipino hors d’oeuvres for a private cocktail party. I blew my own mind, hahaha. Two very different cultures, complete opposite demographic but I found the connecting links. One item was inspired by a dish my mom used to make. My first bite, immediately started crying. The flavors brought me back 35+ years.
We all have a different way of looking at and defining success. How do you define success?
My primary joy comes from a guest’s reaction to a dish, success is a full dining room of happy people.
Contact Info:
- Website: https://THEEMANOR.ORG
- Instagram: https://www.instagram.com/pinheads_and_teakettles?igsh=Y3N0N3N4MjhuOGRp
- Other: https://resy.com/cities/atlanta-ga/venues/thee-manor-private-members-club
Image Credits
Bob Mackey
