A native of St. John's, Chris, 27, arrived at a career in cooking almost by accident, making a sudden decision to try culinary school in his early 20's. In Charlottetown, PEI, while attending the Culinary Insitute of Canada, he discovered a passion for food that grew by leaps and bounds with each passing month. In PEI he experienced many facets of food beyond the simple preparation of it. From deep sea fishing to clam digging to wild mushroom foraging to helping establish an organic farm on school grounds that is going strong still today – all these experiences instilled a deep love and respect for food. After 2 years of training, he returned to work in St. John's, eventually landing at Magnum and Stein's in 2012, and moving up the ranks to junior sous chef to sous chef and now executive chef. His aim is to produce uncomplicated but thoughtful modern Canadian food, with an emphasis on classical French technique, elegance of presentation, freshness, and most importantly: fun.