Private Chef Chris South Kingstown, RI, United States

Food with a conscience.

I would say it has hints of everything, basic French technique, my own interpretation of Asian and South American flavors. Food is something that can be so comforting and natural, that it's construction should be the same. Both appealing to the eye, to the senses, and possibly the most important, the nostalgia.

I've worked many years as a skilled brunch and lunch chef, serving seasonal and colorful cuisine, that is both classic and unqiue. A few years experiencing high volume fine dining, as well gastro pub concepts all with varying fluency and flavors.

American, Asian