Patrick O’Connell: ‘Main, Middle & Gay’
A memoir on how the renowned chef found his place ‘against all odds’
Foodies are familiar with Patrick O’Connell, from food fans who simply appreciate fine cuisine to experts in the culinary field. Diners in the Mid-Atlantic have had the privilege of dining at his internationally acclaimed restaurant in the Virginia countryside, The Inn at Little Washington. Travelers from around the world include the restaurant in their visits to the region. In O’Connell’s new book, Main, Middle & Gay: A Chef Finds His Place in the World Against All Odds, he shares with readers how a 1950s paperboy and burger joint cook became proprietor of a Michelin starred restaurant.
The book is named for three historic streets in Washington, Virginia, the tiny town in the shadow of the Blue Ridge Mountains that hosts The Inn. The streets may represent the chef’s pilgrimage, too. He grew up gay in the 1950s, decades before widespread acceptance of LGBT people. He found his place in the restaurant scene, that fast-moving, explosive, and addictive world. Often filled with colorful “misfits,” the industry gave him a home, where he learned to produce at a high-pitched pace.
A young O’Connell traveled Europe, spending “free-spirited” time on farms with friends, and taught himself to cook. Eventually, he settled in Washington, Virginia, first operating as a caterer in a farmhouse then opening a restaurant in an old garage. That restaurant became a dining destination in a country inn. The chef chose to serve regional American cuisine, using products and ingredients from local farmers and artisanal producers – given his restaurant’s remote location, his sourcing was both practical and principled. He has won numerous awards and accolades, appeared on major TV shows, and cooked for Queen Elizabeth.
Though O’Connell has written three previous books, including recipes and insightful narrative of The Inn at Little Washington, Main, Middle & Gay is his first memoir. Chef José Andrés said of the book, “It is amazing to read the story of how he came to be the chef he is – a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic.”
Main, Middle & Gay releases Sept. 15, 2026
O’Connell in Richmond: 2024 and 2026
Richmond’s Virginia Museum of History & Culture included an exhibit on O’Connell as a “Culinary Visionary” as part of its 2024 exhibition on Julia Child. Boomer Magazine’s Martha Steger wrote about his visit to the VMHC and his prized cast-iron stove. In “Chef Patrick O’Connell on the Dream,” Steger describes the heist of the prized stove, the restaurant’s environmental reputation, the reason behind O’Connell’s choice of serving regional cuisine, and more.
On Sept. 16, 6 p.m., Patrick O’Connell again visits the Virginia Museum of History & Culture to celebrate the launch of Main, Middle & Gay. The event will include a welcome reception of still and sparkling wines and truffled popcorn as well as a conversation with Chef O’Connell and James Beard award-winning food critic, Tom Sietsma. Ticket purchases include one signed copy of the book.
