Chef Chris trained under the tutelage of Daniel Boulud at the beginning of her career in 2005. During that time, she honed both her fine dining and events skills at db Bistro Moderne and Feast and Fetes. Since then, Chef Chris moved on to work with other great talents including Chef Shea Gallante at Cru and David Bouley at Bouley.
These experiences eventually led her to spearhead the entire events department at Andrew Tarlow’s Reynard, located at the Wythe Hotel in Williamsburg. It was at this time, that Chris’s fine-dining background, married a rustic wood-fire approach to cooking. This focus on minimal yet technique-driven bold components ushered her to collaborate with Geoffrey Zakarian at The Lambs Club, located in the prestigious Chatwal Hotel in Midtown, New York.
Chef Chris’s cooking style is best described as “rustically refined,” with a great emphasis on New American cuisine. This amalgamation of cooking styles allows her guests to experience food that is familiar to the spirit yet new and exciting to the palate.
Chef de Partie l db Bistro Moderne - New York City
3 star New York Times
Chef de Partie | Bouley - New York City
Two Michelin Star
Chef de Partie | Cru - New York City
One Michelin Star
Event Chef l Reynard - Brooklyn, NY
Sous Chef |Norman - Brooklyn, NY
Event Chef | The Lamb's Club - New York City
Chef de Cuisine | Hotel 50 Bowery, New York City
Executive Sous Chef | Strangeways - Brooklyn, NY
Private Chef | New York City