On Nantucket Island, a culinary journey began in 2012 with a simple yet profound philosophy: “Food brings people together.” This vision, championed by founder Patrick Ridge, has blossomed into Island Kitchen (IK), a multi-faceted culinary enterprise that has expanded beyond its Massachusetts roots to establish a significant presence in Florida. More than just a restaurant, Island Kitchen has evolved into a comprehensive food service operation that connects communities through exceptional dining experiences.
Introduction and Company Background
Island Kitchen started as a year-round restaurant on Nantucket, offering residents and visitors alike a place to enjoy fresh, simple cuisine in a welcoming atmosphere. From these humble beginnings, Patrick Ridge’s vision quickly expanded to include a seasonal patio, ice cream parlor, and a full-service catering operation that has earned recognition as a Leading Caterer of America in both the East and South regions. This prestigious designation marks IK as the only recognized LCA caterer on both Nantucket and in Palm Beach, a testament to the consistently high standards maintained across all locations.
The company’s growth has been remarkable, particularly its expansion into private aviation dining. What began in 2018 as servicing a single flight charter from Nantucket has flourished into a sophisticated operation spanning Florida’s southeast coast. With dedicated kitchens in Palm Beach and Miami, Island Kitchen now caters to private aircraft at 13 different airports across South Florida, bringing their commitment to quality, freshness, and connection to the skies. This diversification reflects the team’s entrepreneurial spirit and responsiveness to client needs in various settings.
Leadership Profile
At the helm of Island Kitchen stands Patrick Ridge, whose global culinary journey has shaped the company’s commitment to excellence. Following formal training at the Culinary Institute of America and apprenticeships at Michelin-starred establishments, Ridge served as Head Chef at Le Languedoc before launching his entrepreneurial venture. His dedication extends beyond culinary artistry—completing an MBA at Babson College demonstrates his business acumen and forward-thinking approach.
For Ridge, food is more than sustenance; it’s a means of building relationships, exemplified by his transformation of clients into extended family through services ranging from intimate dinners to elaborate weddings.
The strength of Island Kitchen lies in its exceptional leadership team. Maggie Stewart brings over 20 years of hospitality expertise, executing events from intimate gatherings to large-scale fundraisers with meticulous attention to detail. Zach Cohen, with his 15+ years in the service industry, now leads Palm Beach operations after a successful tenure with Cheesecake Factory.
Anna Murphy’s versatility has been instrumental in expanding the in-flight dining division, while Brendan O’Connor’s 15 years in event coordination and bar management, including experience as Cocktail Program Director at the Yellowstone Club, ensure seamless execution of distinctive events. Together, this team combines diverse talents to deliver consistently outstanding experiences.
Service Overview
Island Kitchen offers a broad range of culinary services across its locations, beginning with its flagship year-round restaurant on Nantucket. This welcoming establishment transforms seasonally to include a lively patio and ice cream parlor during warmer months, providing versatile dining options for locals and visitors alike. The restaurant serves as the foundation of IK’s community-centered approach, offering fresh, simple, good food that sparks conversation and fosters connection among diners of all backgrounds.
Beyond its restaurant operations, Island Kitchen has established itself as the premier catering service in both Nantucket and Palm Beach. This distinction is formally recognized through its designation as a Leading Caterer of America in both regions. Perhaps most impressive is the company’s innovative expansion into private aviation dining.
Under Anna Murphy’s leadership, IK In-Flight has grown to service 13 airports throughout South Florida, becoming the preferred in-flight caterer at three of the nation’s fifteen busiest private airports. This operation delivers exceptional dining experiences, focusing on fresh, nutritious options, to discerning clients in the air, maintaining IK’s standards of quality and timeliness in this specialized niche.
Community Connection and Growth
Island Kitchen’s underlying philosophy that “food brings people together” permeates every aspect of their operation. From their restaurant tables to catered events to thousands of feet in the air, the company facilitates meaningful connections through culinary experiences. This commitment to fostering community has been central to their identity since Patrick Ridge first observed how food functions as a universal language, bringing people together in kitchens and around tables, sparking conversation and building relationships that transcend the meal itself.
While expanding strategically into new markets—from Nantucket to Palm Beach, Naples, and Miami—Island Kitchen has maintained its core values and dedication to exceptional service. This growth has not diluted their commitment to quality or personalized attention; instead, it has allowed more communities to experience their unique approach to hospitality.
The company’s success across diverse operating environments demonstrates their adaptability and understanding of local needs, while their consistent recognition as industry leaders speaks to their unwavering standards. As Island Kitchen continues to grow, they remain grounded in their foundational belief that meaningful connections happen around good food, prepared with care and served with genuine hospitality.
