Originally born in Los Angeles, CA, Chris learned to cook at an early age. After observing his family cook meals specific to their Filipino and Mexican heritage for years, he was inspired to study culinary arts at the Los Angeles Trade Tech.

From there his career began to blossom, working 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.

While working at Wolfgang Puck’s WP24 at the Ritz Carlton, Chris started his own company called Primal Kitchen with a fellow cook, Calvin Wilson. It was based on Paleo principals, but with the added flare of modern technique. It was during this time he developed his love for vegetables, experimented with new techniques, and honed his flavor profiles. 

Now Chris works with neighboring farmers to seek out the finest in organic produce, and he believes that every part of the ingredient is sacred. Chris’ culinary philosophy and passion reflects the growing trend towards a healthier and more down-to-earth lifestyle.