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Colby Janowitz

Executive Chef

Colby grew up in Carroll County, Maryland.  Much of his childhood was dedicated to sports, excelling the most in the sport of wrestling.  During his 12 years of wrestling, he achieved many accolades.  More importantly, he gained his character, which hold value for hard work, leadership and growth.

When he wasn't focused on athletics, he was probably at his grandmother's house: eating.  His Gram was a huge influence when it came to food.  She constantly had family over for home cooked meals.  Not only did she make delicious food, but she instilled hospitality in Colby.  Her door was always open with a calm, clean, comfortable home awaiting.

After high school, Colby decided to go straight into Culinary school.  He attended Pennsylvania College of Technology for four years.  He received a Bachelor's degree of Science in Culinary Arts & Systems, as well as an Associate degree in Hospitality Management.

Culinary school opened doors into the original Phillips Crab House, where Colby got the opportunity to manage; and Cafe Boulud, Palm Beach.  At Cafe Boulud, Colby fell in love with upscale dining.

After graduating, Colby relocated to Seattle, WA.  As a savory cook, he worked at the renowned Canlis restaurant, during the Brady William era for 2 years.  While working at the restaurant, they received awards from the James Beard Foundation, including Outstanding Wine Program and Best Chef: Northwest.

Next, Colby moved to Sonoma County, CA to work at 3 Michelin starred, Singlethread Farm Restaurant and Inn.  Here, he made his way through Commis, Chef de Partie and Sous Chef Positions.  He helped run the breakfast, lunch and dinner program during his time.  He also spent a year running all operations as the fish butcher Sous Chef.  During his time, the restaurant won the #37th best restaurant in the world on the San Pellegrino 50 Best Restaurants list.

At Singlethread, Colby gained a greater appreciation and love for Japanese culture and cuisine.

After departing Singlethread, Colby helped his friends open Troubadour Bread & Bistro in Healdsburg, CA.  He had the opportunity to make naturally fermented sourdough and worked with a small team to start the dinner program.  During this same period, Colby worked and led many freelance catering events, including weddings and pop-up restaurants.

In November of 2022, Colby accepted the position as the Executive Sous Chef at The Restaurant at Patowmack Farm.  After 10 months, he became the Executive Chef where he now demonstrates his passion for leadership, creativity and local foods.