Hometown: Bartlett, IL

Education/Culinary Training: Eastern Illinois University; Kendall College Culinary Arts Program; member of the Research Chefs Association, International Food Technologists, and The Bread Bakers Guild

Foodservice Experience: Chris mainly has white tablecloth/fine dining background. He apprenticed at 302 West in Geneva under Chef Joel Findlay; also worked at several private dining clubs, French Bistros, steakhouses and corporate dining; worked on the research/manufacturing side at Turover-Straus Group, Orval Kent/Chef Solutions, Pepperidge Farm and Cargill

Favorite Sara Lee Product: Bistro Collection Islander’s Key Lime Pie #08753

Menu Development Philosophy:  I like to balance fresh and local ingredients with consumer needs and through my travels, I work hard to stay on top and in front of food trends.

Other Fun Facts: Chris was honored in January 2008, when he was asked to be a part of the culinary team that represented Niche Restaurant from Geneva, Illinois – among the best restaurants in the Midwest – at a “once in a lifetime” cooking extravaganza at the James Beard House in New York, “the culinary world’s Oscars.” He is an avid fly fisherman and bicyclist and lives in Illinois with his wife, son and two dogs.