Patrick Karsu

ARTFUL BEGINNINGS. Patrick Karsu’s founder journey is rooted in his lifelong creative spirit and love for art. Growing up in an artist colony in Loveland, Colorado, surrounded by renowned artists, sculptors, and musicians, Patrick was immersed in a world of creativity from an early age. “There’s an art of looking,” Patrick explains, “an art of seeing beauty in things that others might overlook.” This early exposure to creativity shaped Patrick’s worldview and ultimately led him on a path that would intertwine his passions for art, food, and culture.

Patrick’s creative journey took an unexpected turn when his family moved from the vibrant artist community in Colorado to the more traditional environment of the Southeast. This transition was a culture shock for him, pushing him to explore new avenues of expression. After high school, he pursued a Bachelor of Fine Arts in sculpture and ceramics at Auburn University, followed by a Master’s program in visual art and art history at the University of British Columbia. But it was during culinary school in Vancouver that Patrick discovered his true calling in the kitchen. “Cooking taught me that you can’t exist alone,” he says. “You have to work with a team, collaborate, and create together.”

Patrick’s career as a chef took him up and down the Pacific Northwest, working in prestigious kitchens and learning from seasoned chefs. His time at Cascadia in Seattle, under the mentorship of Chef Kerry Sear, was particularly formative. “There’s this misconception that all chefs are screamers, but Chef Sear was a gentle, wonderful man who taught me a lot,” Patrick reflects. However, after years of working in kitchens, Patrick began to feel burnt out. The realisation that he didn’t want to be in his late forties, doing unpaid internships for jobs in the high-pressure world of restaurants, led him to pursue a different path.

Returning to the Southeast, Patrick decided to shift gears and enrolled in an MBA program at George Washington University, focusing on Sustainability. But his passion for food never waned. A series of foreign exchanges during his MBA allowed him to reconnect with his love for culinary arts, from working on marketing projects in France to exploring sustainability in Denmark. Upon his return, an internship with the World Wildlife Fund working on a food waste project reignited his love of food. “I realized that I missed the joy of cooking and the connections it brings.”

CULINARY AWAKENING. This realization led Patrick to found et Oliva in 2021, a Mediterranean food brand inspired by his partner’s Turkish heritage. The name, which means “and olives” in Latin, reflects the diverse cultural influences of the Mediterranean region. “We didn’t want to be pigeonholed as a brand,” Patrick explains. “We wanted something that represented the cosmopolitan nature of Turkey, where people from all backgrounds come together.” Et Oliva is more than just a food brand; it’s a celebration of connection and shared experiences around the table. Building et Oliva has been a journey of trial and error, with Patrick constantly refining the brand’s identity and finding its place in the market.

“You’re not just selling a product; you’re selling an idea, a feeling,” he says. “We want et Oliva to be a vehicle for connection, providing the provisions needed to bring people together.” As the brand grows, Patrick is focusing on sustainability, using local, seasonal produce to create authentic Aegean flavors. He’s also working on a cookbook project that will showcase these values, helping people rediscover the joy of cooking with what’s around them.

After receiving lots of support in et Oliva’s early days, Patrick is now committed to giving back. He plans to support LGBTQIA+ youth at risk by providing stable jobs and resources through his business. Reflecting on his journey, Patrick advises new founders to “never stop looking up.” He emphasizes the importance of taking a step back, trusting your intuition, and staying focused. “Hope is not a business strategy, but it’s what keeps you on the rails,” he says. “Stay focused, don’t get bogged down, and keep pushing forward.”