Two chefs checking out a plate before it leaves the kitchen

Chris Hasting - Executive Chef

Chris honed his skills at the Johnson & Wales Culinary School in Providence, Rhode Island. After graduation, he moved to Birmingham, where he worked for Frank Stitt as Chef de Cuisine of Highlands Bar and Grill. Later, he also helped to open Stitt’s second restaurant in Birmingham, Bottega. In 1989 he moved to the Bay Area where Chris worked under Bradley Ogden to open the Lark Creek Inn in Larkspur, California. In 1995, the Hastings opened the Hot and Hot Fish Club, which was one of the first farm to table restaurants east of the Mississippi.

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