Born in Los Angeles, CA, Chris developed his love for food at an early age. He would always make it a point to help and observe his father make the family dinner. While his grandfather of filipino heritage, would teach him the ways of their culture with dishes such as adobo, pancit, and kare-kare. Later in life, he went on to study the ways of culinary arts at the Los Angeles Trade Tech. From there his career began to blossom, working positions at exclusive restaurants and hotels under the tutelage of many prestigious chefs: Michel Richard-winner of the James Beard award and Top Chef’s Dakota Weiss. He also landed a position at the renowned Wolfgang Puck’s WP24 at the Ritz Carlton in downtown Los Angeles.

During his stint at WP24, he started his own project called Primal Kitchen with his fellow cook Calvin Wilson. It was formed around the paleo diet, a diet built around primal ideals, but with the added flare of modern technique. It was here he develop his love for vegetables, experiment with new techniques, and hone his flavor profiles.

Chris’s culinary philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local organic produce, is the essence of his cuisine. Chris believes every part of the ingredient is sacred and the only thing that is trash is not finding a use for it