With a culinary background that truly spans the world, Chris describes his style as a culinary documentary of his career. Having worked in every type of kitchen imaginable, his experience is unmatched by many of his peers.
Chris began his career as dishwasher in an Italian restaurant at age 13 and jump started to a position as Executive Chef at the exclusive City Club in Birmingham, Alabama. Shortly thereafter, Chris was presented with the opportunity to serve as Executive Chef on cruise ships.
With itineraries spanning the globe, Chris had access to the coasts of Alaska, the islands of Greece, the beaches of Spain, and the crystal blue waters of South America. With each stop came the unique foods and flavors of the areas and an opportunity to learn local techniques, making Chris a truly world class Chef.
Shortly after returning stateside, Chris joined the opening management team at the brand new Hilton Garden Inn Fargo in July 2009, as the Executive Chef. Under Chris's direction, the hotel quickly became known for its quality of food - making it the most desired venue for weddings, social events, and corporate meetings.
Since taking over the kitchen for the Boiler Room, The Otter - in Ottertail, Barbacoa, and the newly opened Sazerac Alley, Chris can now be found most evenings bouncing among the restaurants, chatting with customers, and ensuring perfection on every plate.