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Chef Chris - Feeding The Machine

Christopher Anderson, 25, developed his love for food at the age of thirteen where he worked at a stand selling locally grown produce. His love for food continued through his teen years where he started working at local St. Louis restaurants developing his skills and knowledge.

Christopher attended Johnson & Wales University in Providence, Rhode Island. In 2002 he received his Associate's degree in Culinary Arts. He continued his education as a Nutrition Major, which he received his Bachelors degree with honors, in 2004. Johnson & Wales University offers students to work with chefs across the country. In 2002 he went to Horley England where he studied under Chef Steven Toward, Executive Chef at Langshott Manor. Chef Toward and Langshott Manor enabled Chris to refine and modernize his skills and outlook on Modern European cuisine. The Langshott Manor also introduced Chris to the classical French cuisine and the importance of preparing locally-grown meats and produce.

Upon Chris's graduation he had the opportunity to intern under Executive Chef Daniel Chong-Jimenez at The Norwich Spa and Inn in Norwich Connecticut. The Spa was a learning experience to say the least. The philosophies and cooking style that Chef Dan utilized are the backbone to his cooking.

Currently Chris resides in Fort Lauderdale Florida where he works as a personal chef/nutritionist for the CEO of a major financial firm and a Hollywood actor. Here he creates personalized individual meals that are tailored to each person's individual diet. Chris works hand in hand with renowned trainer Billy Beck III, where he can produce consistent superior results.

Chef Chris's mission is to use high quality ingredients, naturally-raised meats and organically-grown produce prepared to enhance flavor and nutritional value.

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