Guided by the pure flavors of the highest-quality ingredients, Christopher also leaves room for inspired spontaneity. Strawberries partner with foie gras, olive oil ice cream complements Spanish mackerel cured in citrus, and fava leaves and green garlic velouté enhance a slow poached egg.
Though Christopher has always had a passion for food, this Chicago native passed much of his youth cooking for friends and brushing off suggestions he pursue a serious career as a chef. It was only after earning a bachelor's degree in philosophy from Hamilton College in New York that Christopher knew his calling.
Relocating to San Diego in 1999, he set out to enter the rarified world of fine dining and caught the eye of the area's foremost chef, Trey Foshee, named one of Food & Wine's Best New Chefs in 1998. After just a few months at the acclaimed George's at the Cove, Chef Foshee gave Christopher the opportunity to create his own dishes when he was only 22. The intensity and discipline of the kitchen was a welcome challenge for Christopher, who worked his way up the ranks during a three-year tenure.
Always one to push the envelope and gain more experience, Christopher left his position at George's and took off on a whirlwind trip through France. He landed in kitchens far and wide, from a Paris bistro to Michelin-starred Le Jardin des Sens in Montpellier to the village of Salon-de-Provence, where he manned the stove at a former monk's abbey dating to the 14th century.
After returning to the U.S., Christopher moved to San Francisco where he worked as sous chef under the auspices of Daniel Humm at the award-winning Campton Place Restaurant. From there, he became top toque at Chez TJ in Mountain View for two years, garnering the restaurant many accolades including two Michelin stars and a coveted spot on Food & Wine's list of Top Ten Dishes of the Year in 2007.
Upon arriving at Meadowood in 2008, Christopher garnered 3 ½ stars in the San Francisco Chronicle, maintained two Michelin Stars, was nominated for Best Chef, Pacific, by the James Beard Society and named one of Food & Wine Magazine's Best New Chefs 2009.