Culinary leader with more than 25 years of experience shaping kitchens across luxury resorts, iconic destinations, and premier hotels. A graduate of the California Culinary Academy in San Francisco and a Master Chef certified by the World Master Chefs Society, Chris blends the flavors of his Southern California upbringing with inspiration gathered from kitchens around the world.

His career began in the vibrant, high-energy environments of Club Med and Royalton Antigua, where he developed a deep appreciation for global cuisine and the discipline required to execute excellence in large-scale resort operations. These early experiences set the foundation for a career defined by creativity, precision, and an unwavering commitment to quality.

As Chris progressed through roles in respected culinary programs—including leading Four Diamond operations such as the Hyatt Regency Sonoma Wine Country—he became known for transforming kitchens into high‑performance environments. His leadership approach emphasizes mentorship, scratch cooking, and building cohesive teams capable of delivering exceptional guest experiences.

At Oaks on the River Luxury Resort & Spa, Chris elevated the property into a true scratch kitchen, revitalizing its culinary identity and crafting menus that celebrated coastal Georgia’s ingredients and charm. His expertise also made him a sought‑after member of corporate Culinary Task Force teams, where he was deployed to strengthen operations, rebuild teams, and reestablish quality standards across major hotel brands.

Today, Chris serves as the Executive Chef at Embassy Suites by Hilton in Charlotte, NC. He oversees a 250-seat restaurant and more than 12,000 square feet of meeting and catering space, leading all culinary operations with a focus on authenticity, profitability, and guest-centered creativity. His menus reflect a global perspective executed through refined technique and Southern hospitality.