career at the direction of his
mother, who told him, "You like to cook.
Why don't you try that?
took this cue and enrolled in the food and hospitality program at Bakersfield Community College
After two years of formal training and working six months in a small, popular steakhouse, Chris enrolled at the California Culinary Academy.
During school he
worked at the three-star Grand Café in San Francisco.
Through connections there he
secured an externship at La Folie.
then stayed for two years under the watchful eye of Roland Passot.
Chris served one year and then was transferred to Larkspur, where after two years he was promoted to executive chef of Left Bank Brasserie in San Mateo.
When not working, Chris
can be found in his
home kitchen cooking traditional, regional cuisine, from India to Mexico.
When not cooking, Chris
will find time to be out chasing salmon, rock cod, halibut, or anything that swims around the Golden Gate.