Growing up in Concord, Chris got involved in a gang and got wrapped up in a world of drugs and petty crime. He knew this wasn't the life he wanted for himself, and started to develop a love for cooking at home. He approached several restaurants in town, but was refused for his lack of experience. Realizing that he needed a resume, Chris applied for Sprouts Chef Training program. Hands down, Chris is destined for the culinary arts. He was immediately hired on as a full-time employee at Locanda, where he continued to learn and develop his culinary and leadership skills. 12 months later, he was given the opportunity to move to Portland to work for St. Jacks as a prep cook. Chris plans to spend some time cooking in LA, and eventually build up a network of contacts and skills so that he might serve as the executive chef of a restaurant one day.