|
Christopher
was born in Montreal but spent most of his formative
years living on Vancouver’s North Shore. While attending
high school, he was introduced to the hospitality industry
spending four years at the front of the house at the
Salmon-House-on-the-Hill Restaurant in West Vancouver.
He then moved on to complete a course in Restaurant
and hotel Management at the Vancouver Community College.
While working at the Plantation House Resort on St.
Lucia, West Indies, he was introduced to cooking by
Jerry Covington, Executive Chef of the Four Seasons
Hotel in New York. He returned to Vancouver determined
to apprentice in cooking.
He
introduced himself to Executive Chef Bernie Kasavan
at the Chateau Whistler and spent the following five
years developing his skills in various positions in
the kitchen. It was during this time that Chris
was introduced to the world of culinary competitions.
In 1993, he entered the C.F.C.C. Salon in Victoria and
won a gold medal for his chocolate showpiece.
He won the Pierre Dubrulle “Rising Star” competition
and the C.F.C.C. Junior Chapter Apprentice Category.
He moved to the Metropolitan Hotel under Executive Chef,
Michael Noble, beginning as First Cook and moving on
to Saucier, Sous Chef and, finally, Banquet Chef. In
1997, he won the C.F.C.C. National Apprentice Competition
as well as receiving the highest marks in the International
Food and Wine Society Apprentice Category. In
1998, he competed in Ottawa and won the right to represent
Canada in the 2001 Bocuse D’Or competition in Lyon,
France. To add to his experience, he accompanied the
1999 competitor, Robert Sulatycky to Lyon in January
1999 and also assisted Chef Michael Noble at the Iron
Chef Competition in Tokyo in March of 1999.
Chris is presently employed as Product Development Chef
for Joey’s Mediterranean Grill.
|
