Chef Chris has been crafting spectacular dining experiences in Southern California for the last several years. Ultimately, it has been a circuitous journey in and out of, and ultimately back to the kitchen. Starting out, while Chef Chris was honing his prodigious comedy acting chops in New York City, he supplemented TV work with cooking stints for luminaries such as Wylie Dufresne (71 Fresh Food, WD-50), Laurent Tourondel (BLT Fish, BLT Steak), and Trigg Brown (Win Son). Later, as the acting and writing work dried up, Chef Chris found himself back under the flame, stagiaring at multiple award winning restaurants in Los Angeles and New York (Gjelina, Plant Food & Wine).
Chef Chris’ personal evolution and a return to his roots in the kitchen has allowed him to view food with a new set of eyes. His training, coupled with a deep pleasure in experimentation and wanderlust has allowed him to develop a global and intuitive cooking craft.
“When I am cooking, I lose the sense of time, my worries emulsify into a whatever sauce is on the burner, and I find myself, pot in hand, in the eternal present”