Professional cooking is a family tradition for Chris; his Great-Grandmother and Uncle spanned lifelong careers as Chefs before him. Chris received his degree in Professional Cooking and Baking from Baltimore International College, graduating with a 3.88 GPA, and served as Captain of the Student Competition team in the American Culinary Federation (ACF).
A mix of Italian, Pennsylvania Dutch, Scottish, and Dominican heritage shaped his palate from an early age. Into his teen years, he would spend several weeks a year in Puerto Rico, experiencing the destinations, culture, and food. His fond memories of those times and places are evident in his plates, as he utilizes ingredients from the Chesapeake’s bounty and locally-sourced beef and pork, with nuances of Caribbean, Creole and the American South in every bite.
Chris spent five years at Baltimore Country Club, where he met his mentor, Frederick Daniel, C.E.C. Chris says he owes a great deal to Chef Frederick, who never stopped pushing him to learn more, evolve techniques and test himself. Chris tests himself in ACF competitions, having earned two Gold, two Silver and three Bronze Medals in his endeavors. He is currently working toward completing Certified Executive Chef coursework.
Chris lives in Towson, MD with his wife, Kyra and sons Dominic and Jax.