For as long as I can remember, I wanted to be a chef.  Spending time in my grandfather’s iconic New York City restaurant, Teddy’s, is what originally ignited my passion for the business.

“You don’t want to be in this business,” my grandfather would say.  “You don’t even like to eat anything!”  That was true.  As a 7-year-old in a fine dining restaurant with offerings such as traditional antipasto, prime steak, and the “best shrimp scampi” in the city, I opted for pasta with butter.  By 10, I was obsessed with Veal Piccata and Prosciutto di Parma (with my pasta and butter of course, but add a dollop of pesto, please).  By 15, I wouldn’t want to start my meal without the “best shrimp scampi” in the City, or end it without the lightest, richest chocolate mousse topped with gold leaf shaving.  As I grew, my tastes evolved. I was originally attracted to the energy of the dining room and the camaraderie of the chefs, but I realized I loved food. 


I was so drawn to food and inspired by being immersed in my grandfather’s restaurant that I pursued my passion and education at The Culinary Institute of America.  The food industry is in my DNA!  I’m excited to share some of my favorite tips, recipes, and seasonings so you can enjoy good food and great conversations with guests as much as I do.


I love the sensuality of food.  I can’t think of many activities involving all 5 of our senses- seeing, hearing, smelling, touching, and tasting - outside of eating.  The sight of a beautiful plate of food, the sizzle, the aroma, the texture, and of course the taste, which is an explosion of all your senses coming together.


I love how food can transport you to another country, give a glimpse into another culture, or simply bring back fond memories of your youth and childhood home.

I love how food can induce excitement, comfort, or curiosity.


I love how food connects us as humans.  At a wedding, graduation, birthday, or a funeral, we all gather around the dining room table to congratulate, to celebrate, to laugh or to cry.  That is the magic of food.

Wagyu Steak

I’m so glad you’ve decided to join The Seasoned Carte community, where we all love food, and look forward to gathering, celebrating, growing, evolving our tastes, and exploring our inner chef together!

~Chef Chris