Christopher Dunn This is Me

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1. 1. The Institute of Culinary Education: Alumni Profiles

   www.iceculinary.com/alumni/peo - [Cached]

   Published on: 6/20/2008   Last Visited: 6/20/2008

   Chris DunnChris DunnThe Institute of Culinary Education: Alumni Profiles
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   Chris DunnCulinary Arts '01Photo of Chris Dunn
   
   Chris Dunn, the executive chef of the newly opened Devin Tavern, is proud to see how much he's accomplished in just five years in New York City.He went from extern to executive chef of two restaurants, with three James Beard Foundation events on his calendar.The Connecticut native started working in restaurants at 15, as a dishwasher in a sandwich and pizza place.Years of cooking his way up the line followed, with no long-term plans.What had been a job became a career when he and his wife moved to South Carolina to be close to her family.He then realized that cooking was what he was really meant to do, and decided to follow that path as far as it could take him."I don't see why I should stop now," he says, laughing."It's pretty successful."Despite the years of experience, he decided, when moving to New York City, that culinary school would give him the standards, credibility, and network he needed to establish his career here.Dunn worked as the opening chef of Trio while he was still in school, which left him exhausted.He then completed his externship at Dylan Prime, where he was subsequently hired as a tournant.Almost three years ago, he became the executive chef.When the restaurant's owner decided to expand his business with Devin Tavern, which focuses on regional American cuisine, Dunn moved to the new location, but remains involved in Dylan Prime and in future expansion plans.
   
   "I love going to work.It's my hobby, it's my job, I find a lot of satisfaction in it," he says.

2. 2. TriBeCa Hot Spots Cut Trans: Financial News - Yahoo! Finance

   biz.yahoo.com/prnews/061205/cl - [Cached]

   Published on: 12/5/2006   Last Visited: 12/5/2006

   Christopher Dunn, Executive Chef for Dylan Prime and Devin Tavern is enthusiastic about the addition of Whole Harvest to its menus.
   
   "With Whole Harvest, positive customer response at both restaurants was immediate after we made the switch and the life of the oil and the quality of our fried foods has been consistently better," said Dunn.

3. 3. www.thejournalnews.com

   www.thejournalnews.com/apps/pb - [Cached]

   Published on: 6/17/2007   Last Visited: 6/18/2007

   "Waves were crashing over the hull of the boat," said Christopher Dunn, a chef in Nyack.
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   "He was calm the entire time," Dunn said of McGregor.
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   "This is a birthday present," Dunn said."It's something I've always wanted to do.I've always wanted to cook on a boat."
   
   Dunn was able to get the time because he had a week before starting as a chef at Hudson House in Nyack.His wife is pregnant with their first child, and it seemed like this might be the last time he'd have free days for a while.
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   Christopher Dunn, left, a chef in Nyack, and Capt. Dave McGregor set out on the Hudson during a sailing class at the Croton Sailing School at Senesqua Park earlier this month.