Saratogian Of The Month: Patrick Toomey

If Saratoga Springs was a person, who would it be? I have the answer. If you saunter up next to The Adelphi Hotel’s dynamic Director of Restaurants, Patrick Toomey, who you can invariably find at the luxury resort smiling through the well-heeled crowd, you’ll discover what I have. This dude is Saratoga. I should know. Like many former Manhattanites who now find themselves in the Spa City, I’m drawn to Downtown Saratoga’s chicest destination like a moth to a flame. How can I resist the just-this-side-of-over-the-top design, the perfectly dim lighting, the glad-to-see-you staff and, yes, Patrick Toomey, at the ready to ensure a perfect experience?

A tried-and-true Saratogian—he was born in Glens Falls Hospital and graduated from Saratoga Springs High School in 1995—Toomey, not unlike the city he loves most, is successful, strong, kind, tireless, truthful and resilient. If Chris Evans has the role of Captain America on lockdown, well, I vote for Patrick Toomey to be the lead in the next superhero blockbuster, Sergeant Saratoga. I mean, who better?

All I know is that any night I show up at The Adelphi with my assuredly boisterous Saratoga crew, there, at the center of the elegant storm, will be Patrick Toomey’s smiling, reassuring face. And all I’ll be able to think of is: How lucky are we, Saratoga?

When you’re at The Adelphi, I’m assuming your role is to walk into any of the restaurants or public spaces and quickly assess the situation: Who’s there? What needs to be done? How can I make this situation better?
There’s no question; that’s exactly what I do. I always want to get a solid overview of the comings and goings of the day as soon as I walk in. Outside of weekly meetings and appointments, it’s hard to guess what each day might throw at you.

What’s the best and the worst thing about having such a demanding job?
Yeah, Richard, it’s definitely a demanding job. I enjoy the quality service aspect of my job, and since we have a fabulous product here, it’s rewarding to offer and then deliver upon it. As far as the worst thing, there certainly have been times when we may have fallen short. We learn from those shortcomings and experiences, monitor and adjust and remain committed to excellence.

Do you see yourself running your own hotel or restaurant someday?
Having now spent close to 15 years in this business, I’ve, of course, thought about owning and running my own restaurant or restaurants. As of right now, though, I intend to put all my efforts toward continuous improvement right here at The Adelphi. And I couldn’t be happier about that, for sure.

Now, let’s get real: How happy are you when you see me walking through The Adelphi’s doors?
[Laughs] Well, you know how much I greatly enjoy your very regular company at The Adelphi, Richard! You always brighten up the space!

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