Cycling is fundamental to Chris' creative process. And it's intertwined with his approach to cooking. Whether he's looping through Chinatown, brushing past wild fennel on Mount Tamalpais singletrack, or getting lost in the grassy hills above Point Reyes, Chris soaks it all in, registers what's in season, and plugs this knowledge back in the kitchen, creating mouth-watering dishes that reflect the season and Chris' vibrant sense of living.
The Bay Area provides the perfect climate and a long growing season, which provide Chef Chris with limitless possibilities. Using inspiration that comes to him while riding the hundreds of miles of roads and trails North of San Francisco in the Marin headlands, Chef Chris finds himself experimenting with new, exciting, and sometimes strange ingredients daily.
As a passionate chef, author, cyclist, and philanthropist, Chris has also earned critical acclaim for his innovative Italian and whole-animal cooking. He helps raise awareness about sustainability and utilizing the entire animal.
Chris penned a James Beard Award-nominated cookbook, "Offal Good: Cooking from the Heart with Guts". This book became the seminal cookbook on offal, defined as "entrails and internal organs of an animal used as food."
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