Magnum & Steins Executive Chef, Chris Chafe, shows that hard work and dedication is what it takes to succeed in this ever changing culinary world. Although only 23 years of age, Chris has been surrounded by the restaurant life for over 8 years, learning the "ins and outs" of the trade.

Without any formal culinary training, Chris has taken the "hands on" approach, having the opportunity to work under some great chefs, such as Chef Antonio Espersanza; where he gained the fundamentals and basics. Then moving abroad to Alberta and working at Madisons Grill, In the Union Bank Inn under Chef Blair Lebsack. Showing he has what it takes by grasping some of the finer aspects of cooking and the restaurant industry. However that is not all to which Chris owes his culinary success; with many hours of self-training and the hard-boiled study of cookbooks, Chris has absorbed the techniques of great Chefs around the world.

Chris now proceeds to use his creative mind to master and bring his own elements and ideas "to the table." Chris's philosphy on food is that food should be fun and appealing to more than just taste. A great
meal should surprise, entertain and satisfy all senses.