Chris spent a decade working in Europe for small families to large groups. He enjoys the role as a private chef and finds it very personal. Everyday brings something new and finds the challenge exciting. He spent 3 years in London where he honed the skills to cook. Thereafter, he moved to France where he was in a head chef role for a year. He then found a private chef role and never looked back. Chris’s mom was his biggest inspiration. She taught him how to make things from scratch. Ideally, he would be able to cook seasonal organic food with fresh veggies from the garden. The meat and fish reared in a sustainable way.