Chief Operations Officer
A Baltimore native and veteran of several of the city’s most highly-regarded restaurants, Chef’s Chris’s contemporary American cuisine is defined by the seasons, and his deep relationships with local farmers, foragers and fisherman, particularly the team at Fleet Street Kitchen’s own Cunningham Farms in Cockeysville that grows much of the product the restaurant offers each night.
A graduate of the Baltimore Culinary Institute, Chef Chris spent time in the kitchens at The Brass Elephant and Linwoods before joining the Wine Market in Locust Point. It was there he was noted as one of the top "Chefs to Watch" by Baltimore Magazine and identified as one of "Ten Professionals Under 30 to Watch" by the b paper.
At Fleet Street Kitchen, Chef Chris combines both traditional and modern techniques, crafting elegant dishes that reflect his intense devotion to his craft.