If Chris seems unflappable, chalk it up to his experience as chef garde-manager at the Ritz Carlton in Miami’s South Beach during a hurricane season that set records not only for the number of storms, but for their ferocity as well. The experience taught Chris to develop contingency plans, stay poised, and always prepare for the unknown; in other words, it made him the perfect culinary director for your event.
Just tell Chris what kind of foods rock your taste buds like a hurricane, and he and his team will bring it to life. “Food creates memories,” says Chris, explaining why he likes his work, “and it brings pleasure to others.”
What brings Chris pleasure when he’s not creating extraordinary event menus? Digging clams, harvesting oysters, foraging for mushrooms, gardening, and watching college football.