The story of Chef Chris is as old as time and kitchen work itself. Growing up in a small town on the shoreline of Connecticut, Chris started his career in the trenches of the dish room at a private beach club. It was here where Chris started to fall in love with cooking as he rose up through the ranks at this small club, from dishwasher to loyal right hand of his mentor and first chef, David.
Chris knew there was much more for him in the culinary world aside from what was in front of him as he bounced around restaurants in the area seeking new challenges. Upon graduating Lincoln Culinary School with high honors and perfect attendance he immediately packed his bags and headed south, to Palm Beach. In Palm beach Chris worked for the world redound Danielle Boulud, practicing and honing classic techniques and discipline.
Years later Chris migrated to Boston where he would make himself a home in the quaint historic city. After working for the well-known Capo Restaurant and Supper Club, Chris found himself back in the French kitchen working again for Boulud, this time it was in the Back Bay as his Executive Sous Chef in the Mandarin Oriental Hotel.
In the summer of 2020 Chris planted his feet at Five Horses Tavern, South End in his first Executive Chef role. There he has no rules, limits or guidelines to what he can do, and he’s been using this new role as an outlet to cook the food that he’s been training all these years to cook, his food.
