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Patrick Stamatelos

Executive Chef


Lady Luck Marquette



Chef Patrick Stamatelos is a great example of the opportunities that the hospitality industry presents for those who demonstrate passion and the desire to rise quickly through the ranks of the kitchen. After his first job in a chain steakhouse, Chef Patrick knew that he had found his calling in the restaurant world. A veteran of four Isle of Capri properties, he started with the Isle in Waterloo as a cook, where he was promoted to banquet chef, and later, sous chef of the buffet. His next stop was at the Lady Luck Vicksburg property, where he was a sous chef, and then at Boonville, MO as a sous chef. He now joins the Lady Luck team in Marquette as the Executive Chef. Chef Patrick is thrilled to be back in his native Iowa, and looks forward to leading the F&B department here in Marquette. He enjoys dealing with the daily challenges of being a chef, and takes great pride in not just overcoming them, but thriving.

If there was only one thing that you could cook (or eat), what would it be?

I’ve always been partial to steak, particularly the rib-eye cut.

What is your favorite kitchen utensil/gadget and why?

A chef’s knife because it has a plethora of uses, and always comes through in the clutch, just like me!

Do you have a recipe that you would like to include on the website?

Braised Mushrooms

  • ½ cup vegetable oil
  • 1 pound washed button mushrooms
  • 1 small red onion, julienned
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 6 cups beef stock
  • 1 tbsp ground rosemary
  • Salt and pepper to taste

In a large stock pot, add oil and heat over medium high heat. Once oil starts to shimmer, add onions and garlic, stirring frequently for 2 to 3 minutes. Add mushrooms, and continue to stir. Cook until mushrooms have released their water, and the water has boiled off, about 10 minutes. Deglaze pot with red wine, stirring vigorously. Add beef stock and ground rosemary, and bring to a simmer. Let liquid reduce by half, about 10 minutes. Check for salt and pepper, and enjoy.

Download recipe here.

What is your favorite menu item at The Buffet?

I like our honey herb chicken. You glaze the chicken with honey in the oven, and the fresh herbs used in the rub really shine through.

Who is your favorite celebrity chef?

Robert Irvine

What is your favorite dance move?

The Charleston

What meal did you grow up on that you still make today?

My mom’s chicken roll-ups. You take crescent rolls and wrap them around a chicken and cheese mixture, topped with a savory cheese sauce. Delicious and comforting.

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