HOMETOWN: Bucyrus, Ohio – currently resides in Los Angeles, Calif.
PROFESSION: Executive Chef of Hyde Sunset and Cooley's in Los Angeles
CULINARY EDUCATION: B.S. Culinary Arts, Johnson and Wales Univ.
FAVORITE SIMPLE FALL DESSERT RECIPE: His mother’s Oreo Dirt Cake
Chris is the Executive Chef of Hyde Sunset and Cooley's in Los Angeles. Born in a small town in Ohio, Chris decided he wanted to venture into larger cities to follow his culinary passions. He attended Johnson & Wales University in Norfolk, Virginia and Providence, Rhode Island where he received his Bachelors of Science degree in Culinary Arts. From there, he journeyed to California where he trained with his chef mentor Tony DiSalvo, former Executive Chef at Jean Georges in NYC. Chris incorporates Italian, Asian, and Spanish influences in his cooking, but never loses sight of the customer's culinary journey. His focus is on flavor, texture, whimsy, and creating the most memorable dining experience possible. If he were given a last supper, he says, "It would have to include biscuits and gravy, to honor my southern roots."
The Latest from Chris
A Fitting Tribute?
Episode 8: Sure, all the chefs' dishes had soul, but did they look good? You be the judge.
From a modern Quickfire to a fairly traditional Elimination, it's your turn to decide which team put a little too much salt in their own game.
Shame in the Game?
Episode 7: Show your favorite dishes some love... Tim Love.
Episode 5: Did the chefs' progressive party dishes actually show progress?
Steak It or Break It?
Episode 6: Which of this week's dishes were your favorite mis-teak?
Hot Hot Heat?
Episode 4: Did the chefs' pepper Quickfire dishes and chili cook-off entries bring the heat, or leave you feeling lukewarm?
These Little Piggies (and Rabbits)
Episode 1: Some pig and rabbit dishes advanced to the next round of the competition -- and some didn't. Now's your turn to judge the dishes the chefs cooked to earn the right to vie for the title of Top Chef.