Chef Chris made the decision to pursue a culinary career at the young age of 15 – combining his passion and growing knowledge of the industry, which led him to enroll in Pikes Peak College where he earned an associate’s degree. He soon began working in high-end restaurants and hotels, before going on to receive his bachelor’s in food service management and culinary arts at Johnson & Wales University in South Carolina.
After working in upscale restaurants and hotels in Charleston, S.C. and San Antonio, including years as executive chef and food and beverage director of the Emily Morgan Hotel, he has worked as a consultant, helping restaurants improve their culinary offerings and their business practices.
A now passionate Texan, Chef Chris is currently serving as Vice President of the Chef Cooperatives of South Texas, where he works with other Chef’s to educate and give back to the community.
When he’s not in the kitchen, he spends his time with his wife and their daughter. Working as a consultant has allowed him to balance his roles as a chef, leader, husband and father.