As the Chef Manager of Chatham University Eden Hall Campus, Chris runs the country’s first all-electric kitchen at the world’s first fully self-sustained university campus.

Chris earned a Bachelors of Science Degree in Culinary Management from the International Culinary Schools at the Art Institute of Pittsburgh. By age 23, Chris was Acting Executive Chef at Monterey Bay Fish Grotto, the #1 Seafood Restaurant in Pittsburgh. He has been the opening Sous Chef for Off The Hook, the Catering Chef for Carnegie Mellon University, and was chosen over thousands as one of 12 Culinary Apprentices at the prestigious Greenbrier Resort. Chris has had the pleasure of meeting some of the greatest chefs in the world, including Thomas Keller, Daniel Boulud, Grant Achatz, Jerome Bocuse, Gavin Kaysen, and Gabriel Kreuther. Chris an active Board Member for Pittsburgh Technical Institute’s Culinary Program and a member of La Confrérie de la Chaîne des Rôtisseurs (the oldest Gastronomic Society in the world, est. in 1248).