Chef Christopher Britton likes to play with his food. He likes to take classic foods and give them a modern twist. He likes to solve problems, tweak food for evolving tastes and diets. He likes the process of scouring a walk-in fridge for ingredients to concoct the night's specials. “Watching empty plates come back to the dish room,” says Chef Christopher, “is my definition of the best thing I cook, at least for that night.”
As for what's on his personal menu? He's never met a pizza he wouldn't eat. “While I grew up on Chicago Deep Dish, I find a thin crusted, well-blistered, Neapolitan style pizza with healthier ingredients such as arugula, roasted figs and a drizzle of extra virgin olive oil better fits my lifestyle.”
Spicy Latin-American cuisine, due to its diverse and regional nuances. My guilty pleasures are doughnuts, pizza, and craft beers.
Minor’s® Classic Reductions Reduced Chicken Broth. It is as close to a from-scratch broth that I have tried.
NC, SC, GA, W. VA, VA, MD, DC
Cordon Bleu (Formerly California Culinary Academy), Culinary Arts, San Francisco
12-month Internship, Campton Place Hotel
Bachelor’s Degree, Stratford University
3-star rating – Boston Globe
2nd place finish – Chicago Chocolate Dessert Competition
Certified Executive Chef, ACF
Accredited Culinary Evaluator, ACF
