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This profile was last updated on 10/28/13  and contains information from public web pages.

Christine E. Nunn

Wrong Christine E. Nunn?

Executive Chef


Employment History

63 Total References
Web References
Chef Christine Nunn, who ..., 28 Oct 2013 [cached]
Chef Christine Nunn, who astonished you at her (now-closed) Picnic in Fair Lawn with her high-brow interpretation of pigs in a blanket, is now executive chef at Grange. Here, she'll surprise you with foie gras, served whimsically on a miniature short-stack of homemade pancakes, and she'll woo you with her clever trio of deviled eggs (Caesar, chipotle, truffled). The world has changed to the detriment of gracious living, writes Nunn in "The Preppy Cookbook," released in late August. (The book is a playful collection of American cuisine, from lobster rolls to pot roast to tomato Jell-O mold.) You'll be reminded of that mid-century graciousness, in all its Hollandaise, blue cheese and crab-dip glory, at Grange. The restaurant is newly opened, and Nunn is still finding her groove, but expect a whimsical menu that changes with the seasons.
Staff - Picnic, the Restaurant, 14 Sept 2012 [cached]
Portrait of Christine Nunn
Christine Nunn, a graduate of The Culinary Institute of America, is co-owner and Executive Chef of Picnic, the Restaurant and Picnic Caterers. Read about Christine.
"Christine Nunn brings a special essence to every dish"
Chef Christine Nunn - Picnic, the Restaurant, 14 Sept 2012 [cached]
Christine E. Nunn, Picnic’s executive chef, catering at Drumthwacket early in her career.
Chef Christine Nunn’s career as a chef is nearly as old as she is.
A child prodigy in the kitchen, Christine was given her first Easy-Bake Oven before her second birthday. Although her parents didn’t give her the oven’s light bulb for several more years, she was undaunted and actually made the cake for her second birthday party - a messy but tasty gooey yellow concoction whose stains remained on the playroom walls for months.
Christine learned well from early efforts such as this, and by the time she entered kindergarten, she and her Easy-Bake Oven were catering school events as well as private parties in Radburn and surrounding communities. She was also working two nights a week as a short-order cook at a diner on Route 4, and pulled occasional shifts as a relief cook in her school cafeteria, always bringing her trusty Easy-Bake Oven in a red wagon she pulled behind her, except in the snow when she carried it on her Flexible Flyer sled. Her skills, notoriety, and the wattage of her oven’s light bulb all increased as she went through school, to the point where she almost had to miss her eighth grade graduation because she was catering a dinner at Drumthwacket, the New Jersey governor’s mansion, for the retirement of the state senate majority leader. Upon hearing of her conflict, the senator postponed his retirement for a week so that Christine could attend her graduation.
It was a fateful decision, for it was at the school’s graduation dance that Christine was spotted by a dance scout. That summer, she took the competitive dance world by storm. By the time the holidays hit, she was forced to put her cooking and catering career on hold, as she was in demand both on Broadway and in Hollywood to teach stars the new steps she had devised.
Before her complex and athletic style could fully mature, however, Christine was injured in a freakish tango accident. While she and her partner were performing an extraordinary spin of her own devising in which their outer extremities actually break the sound barrier, her partner’s elbow encountered some turbulence and threw off the pair’s balance. Christine’s foot hit the floor hard, and the impact caused all the cartilage in her left little toe to spontaneously burst into flame. The fire was contained and no further injury sustained, but she would never again be able to dance at the same level.
Following the accident, she retreated to the solitude of her family’s compound in Bar Harbor, Maine to heal and reflect. Although only in high school, her dance career was already over, and her catering career was also on the skids, as changing culinary trends had left behind her Easy-Bake style of cooking. More alarming, she found herself almost without friends. The fickle celebrity friends of her dance career left with her last spin on the floor, while many of her classmates, envious of her successes, had abandoned her earlier than that. Orphaned in childhood and raised by nuns - in whose honor she adopted the surname “Nunn” - she was now alone.
Thinking that some travel might raise her spirits, she embarked on a voyage around the world. But the trip was uneventful, save for two nights in a Turkish prison, and being set adrift in a life raft in the South Pacific for a month following the capsizing of her ship in a typhoon.
Depressed and directionless, Christine returned to Maine and found solace in a bottle. Literally. Following the instructions in a contortionist’s manual she stumbled upon in an antiquarian book store, she learned to squeeze herself into a 5-gallon plastic water jug (drained, of course!), wherein she discovered a Zen-like inner peace and contentment she hadn’t known before. For 18 months, while touring with a traveling carnival, she performed this feat four times daily, sometimes remaining in the bottle for an hour or more. It was the perfect therapy for her, and allowed her to sort out her life and “get her head straight” (of course, that’s a figure of speech; in order to get in and out of the bottle, she had to twist her head to the left and back). Upon leaving the carnival, her teary-eyed carnie friends (most of whom remain close to her to this day), sharing her recognition that she was ready at last to resume her education and career, presented her with a brand new Easy-Bake Oven and an assortment of high-intensity light bulbs.
Kudos and Credits, 1 July 2012 [cached]
Picnic’s chefs Michele West (left) and Christine Nunn are all smiles as they accept the Ultimate Chef Bergen County trophy.
Picnic’s chefs Christine Nunn and Michele West took full advantage of the required “secret ingredient”—honey—as they made a beeline to victory in this year’s Ultimate Chef Bergen County contest.
Executive chef/owner Christine Nunn will custom-design and freshly prepare your menu; nothing is frozen or pre-made. She also uses produce from her own garden to provide the freshest of seasonal organic vegetables and fruits. Chef Nunn’s lunch menu changes daily and features ten to twelve different and unique sandwiches and salads, such as filet mignon with Burgundy-infused demi-glace on baguette with fresh chanterelles. For more information visit or call 201- 262-5505.
Christine was an exceptional student who worked very, very hard. I respect her determination, her work ethic, and her great knowlege of food.
Located at 180 Kinderkamack Road, Picnic is the invention of Christine E. Nunn, the former food critic for The Record. Nunn, who trained at the Culinary Institute of America (in Hyde Park, New York), began specializing a year ago in “gourmet to go,” but just opened her storefront this spring. Each day, she whips up unique sandwiches and three to four complete dinners for pick-up. Call 201-262-5505.
When Chris and I were planning our wedding we wondered where we would find a caterer that could help us blend our cultures (American & Dominican), be responsive to our needs (an outdoor wedding with a tent) and still be able to add my favorite season to the mix (early autumn).
Chris and I have heard from so many of our friends that our wedding was the best they had ever attended as guests (they had to say that!) and we know that it has everything to do with you.
Christine Nunn Chef/Owner of Picnic enthusiastically and helpfully assisted me in making choices for supper that were “tooth” friendly tonight!
I had the most delicious dishes!
Fluke in a reduction of beurre blanc (some savories... garlic?) and spinach and also I ordered the — Risotto with fresh chanterelles in a white wine sauce of some sort (Christine showed me the mushrooms and they were beauties and I HATE mushrooms and hate spinach too — heh — but I didn’t tell Christine that, and I ate it ALL up with my husband YUM!!)
Accolades for the great food and the kindness of Christine Nunn! I wholeheartedly recommend trying lunch or supper from there anytime you can. Have a great end of August!
Christine took the time to work with us to create a personalized and unique menu. Her years of experience helped guide us in making some practical choices as well as adding delicious surprises. The food was flavorful and cooked to perfection. The Picnic staff was extremely attentive, enthusiastic, and made the reception run smoothly. We are so grateful to Christine and her staff for making our wedding so memorable. Many thanks!
— Flynne and Steven (Wedding catered by Picnic)
A unique, creative, delicious and memorable party. Christine made it the perfect day!
Picnic in the Public Eye, 1 July 2012 [cached]
Picnic’s owner and executive chef Christine Nunn is now being featured on her own television cooking show!
Cooking with Christine started airing on Fair Lawn Television (cable channel 77 in Fair Lawn, NJ) Friday, June 18, 2004.
(201) Magazine tagged along recently when Christine Nunn invited a few friends for lunch at her rustic cabin in bucolic Lake Wallkill. You can read about it in the October 2008 issue of (201) - or, for all you residents of (973), (845), (212) and elsewhere, read it online at the (201) Magazine web site,
Culinary Institute Spotlights Picnic’s Christine Nunn
The Culinary Institute of America (CIA), Christine Nunn’s alma mater, is featuring Christine on their web site. The CIA Alumni In the Industry page , trumpeting the accomplishments of CIA graduates to prospective students, includes Christine in the Caterers and Event Planners section (scroll down the page about 80%). A longer write-up about Christine and Picnic can be found on the CIA Spotlight page .
Picnics, according to Picnic
In an article quoting no less an authority than Picnic’s own Christine Nunn, the Bergen Record advises its readers to liven up more meals, turning them into picnics. Read how — and about some of the most romantic picnics Christine has been on — in the Bergen Record’s July 3, 2007 article “ A loaf, a jug, thou ... or maybe just a park bench .”
The Culinary Institute of America, where Picnic’s Christine Nunn received her training, has an article about Christine (’03) and Picnic in the Fall 2006 issue (#37) of their alumni magazine, Mise en Place. The magazine is available online, in Adobe Acrobat PDF format, at The article on Christine appears on page 33.
Picnic’s Executive Chef Christine Nunn and her sous-chef Michele will be squaring off against the chefs of Napa Valley Grille at Chef Central’s Ultimate Bergen County Chef competition.
Picnic’s owner and executive chef Christine Nunn will be making a series of appearances as guest chef throughout the Northern New Jerseay area. She’ll be creating classic French cuisine using All-Clad Cop-R-Chef cookware.
Picnic’s chefs Christine Nunn and Michele West will be preparing Picnic’s signature hors d’oeuvre of butter poached filet mignon, lobster and béarnaise sauce.
Picnic’s owner and executive chef Christine Nunn will be the guest chef at Bloomingdales in The Shops at Riverside (a.k.a. Riverside Square) in Hackensack New Jersey on Wednesday April 26 from 1 to 3 p.m. She’ll be creating easy, healthy entrées using All-Clad cookware.
Picnic’s owner and executive chef Christine Nunn will be the guest chef at Bloomingdales in The Shops at Riverside (formerly Riverside Square, for those of us who can’t keep up with corporate name changes) in Hackensack New Jersey on Wednesday March 29 from 1 to 3 p.m. Come on by and watch Christine cook up something special to celebrate Spring!
Picnic’s owner and executive chef Christine Nunn will be back at Chef Central in Paramus, New Jersey to perform a cooking demonstration on December 17.
The Saint Joseph School’s second annual Harvest Fest will feature Picnic’s own Christine Nunn as sommelier and chef.
Picnic’s owner and executive chef Christine Nunn will be demonstrating the preparation of summer appetizers at Chef Central in Paramus, New Jersey on June 25.
North Jersey Newspapers featured a number of Picnic executive chef Christine Nunn’s recipes on their Food/Without Reservations page throughout autumn 2004.
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