Decklyn’s is committed to offering a unique and uncompromising approach to food, beverage and customer service. We are passionate about serving the most delicious and satisfying food that showcases the quality of the ingredients.
We pride ourselves on delivering a genuinely friendly and welcoming experience. We do this by working as a team. We do this by communicating with each other. We do this by being knowledgeable about everything we do and offer. We do this be treating each other and our guests with respect. We do this by having fun and working hard.
Ultimately Decklyn’s is an expression of Pat’s culinary roots, inspiration from traveling, and home-cooked meals, and we are all responsible in representing that vision to our guests.
Patrick Thomas Shea – Chef/Owner
I grew in Essex and worked much of my teenage years at Tom Shea’s, our family restaurant. I started as a dishwasher at age 12 and eventually worked my way through all of the stations in the kitchen. I spent what little free time I had fishing the Essex River and enjoying the paradise of the backside of Cranes Beach.
At age 16 I apprenticed at Yanks in Beverly Farms training under acclaimed chef Earnhardt Wendt, nurturing an appreciation of a more sophisticated style of cuisine presented in a simple yet elegant manner. A love and passion for food truly took hold.
After Johnson & Wales University in Denver Colorado, and a short stint at Marriott Hotel, I returned to Boston and worked at a couple of popular Boston restaurants including Anthem Kitchen & Bar and the eclectic Lucky's Lounge in the Fort Point area.
A few years later a longing to cook in Italy was realized I apprenticed at highly acclaimed restaurant under an old world chef, Bennedetta Vitale, at Zibibbo in Carregi, just north of Florence. The way of life, day to day tasks, and overall experience was an adventure that brought clarity in understanding the importance of food in relation to family and brought some insight on a certain “quality of life”.
After several years of engagement in high volume Boston restaurants, including Eastern Standard, The Regal Beagle and the Tavern at Quarry Hills I returned to the North Shore to take the opening Executive Chef position at Barrel House American Bar in Beverly MA. Moving back to the North Shore fulfills a longtime dream to return home with my wife and daughters. The Barrel House set the stage for me to bring exciting city style fare steeped in classical techniques to the North Shore.
It was with great excitement for me to come full circle and open the doors to C.K. Pearl in 2014, and share my life travels and culinary perspectives with my hometown. After 8 successful years I am elated to be opening another waterfront restaurant in the historical Captain Carlos Space within the Gloucester community.