A native of Oklahoma, Chris moved to the Texas Gulf Coast to be a student in the Culinary Arts program at Houston’s Art Institute, where he met local chefs and future colleagues Charles Clark (Ibiza and co-owner of Catalan) and Randy Evans (Brennan’s). After graduation, Chris honed his skills at several Houston restaurants before he joined the Brennan’s team. He was quickly promoted up the ranks, starting as line cook, moving to fromager and finally as executive sous chef. Chris also worked the front of the house as Brennan’s Wine Guy, a stint that added to his knowledge of the business as a whole. At Catalan, Chris is a proponent of the farm to table philosophy and he painstakingly resources regionally grown foods. A regular at the weekly farmer’s markets held throughout Houston, his bold and sophisticated menu reflects this passion, from the selection of Texas boutique cheeses to upscale takes on regional classics with dishes like Cervena Venison “Chicken Fried” Steak, Lady Creamer Peas, Collard Greens and Red Eye Gravy.