Executive Regional Chef // 6 years with CRAVE
Chef Chris has been with CRAVE since the second location opened nearly six years ago. Today he is the Executive Regional Chef and is currently opening CRAVE Summerlin.
“We’re introducing fresher, progressive products, and more innovative dishes that are not mainstream. The new menu is an opportunity for people to be introduced to more exotic foods on an approachable level.”
I knew I wanted to be a chef when:
My family has been in the business for many years, so cooking is something I just grew up with and I never really considered other options.
Favorite part of my job:
Everyday is a different challenge, we’re constantly evolving and growing and it’s exciting everyday.
What will set the new menu apart from the old CRAVE menu:
We’re introducing fresher, progressive products, and more innovative dishes that are not mainstream. The new menu is an opportunity for people to be introduced to more exotic foods on an approachable level. You do not need to go to a fine dining establishment to try these higher end dishes anymore.
Favorite ingredient on the new menu:
Foie gras because it’s more exotic and introduces people to something you typically would have to get at a high-end restaurant and pay a lot for.
Favorite dish on the new menu:
The Bison Burger.
Contribution I’m most proud of:
The Grilled Mahi Mahi because the flavors and more exotic. The curry sauce adds an interesting twist on our old Mahi that is really different and tasty.
If I could only eat one thing for the rest of my life…
I would eat pork belly.