Follow the smoke at the Wild Food Festival and you’ll find chef Paul Patterson working his magic with wild game over an open fire in the aptly named Smokey Zone.

His culinary journey began at just 15 years old when he first stepped into a kitchen.

Since then, his passion for food has taken him on a thrilling ride across the globe – from opening a restaurant in Auckland, to Waiheke, Australia, France, and the United States.

From launching his own restaurants to consulting for others, including helping to open 14 restaurants in France over a decade, Patterson’s expertise spans the spectrum. His adventurous spirit also led him into the competitive world of American BBQ.

Patterson recently became the chef and part-owner of Fisherman’s Wharf Café, alongside Chris Dow and Michelle Hill.

Four months into his new role, Patterson has brought his wealth of experience to the restaurant, introducing fresh, exciting flavours and a commitment to local produce.

He is excited to share his passion for food with visitors to the Wild Food Festival.

But first he must bag a deer, which he will be barbecuing Argentinean-style over a custom-built rig.

“I’ll probably start at four or five in the morning and get the coals all hot and then get the animal on.”

While the deer will take several hours to cook, he’ll keep guests satisfied with venison sausages throughout the day.

He is looking forward to the day: “It will be great ... local produce, wild food – I am all about that.”

The rising cost of food makes wild food increasingly important, Patterson said.

“I am very much about using what you can if it is around you.

“In the Bay of Plenty, if you are keen enough, you have a backyard where you can fill your fridge and your cupboard without a problem.

“You have got veg, fish, you can get shellfish from Ōhope Beach, flounder from the port, kahawai from the inlet at the Heads. It is all there if you want to get it and everyone has garden space if you have the time.

“It’s going well,” he said of the restaurant.

“We’ve changed the menu to reflect the style of food I’ve been cooking for a while, produced on the day, and made on the day. I try to use as much as we can from the surrounding areas.”

Patterson is excited about the upcoming winter season when he wants to highlight local bounty.

“We can concentrate on more set menu dinners and themes and work with local producers, whether it is alcohol or food.”

His love for barbecue has seen him travel to America.

“I’ve travelled around with Mitch [Benjiman], doing BBQ comps in places like Memphis, and our last competition was in June in Florida Keys at the Bear & Burton Key West Invitational, which raised money for charity.

“Out of the top 100 barbecue chefs in the world, the top 10 were there.”

Be sure to watch Patterson in action creating unforgettable culinary experiences in the Smokey Zone.