Culinary Arts Chef-Instructor
Over the course of his career, Chris' unwavering dedication to the craft of cooking has earned him positions in some of the country's most prestigious restaurants. As a young cook, he spent seven years as Thomas Keller's "right hand man" and sous chef, from La Reserve to Rakel and Restaurant Raphael. To this day, Keller attests, "Our profession is in a better place because of chefs like Chris who truly understand what it takes to be a chef.”
From a creative standpoint, the pinnacle of Chris’ ambitious career came at Montrachet, where he collaborated with legendary restaurateur Drew Nieporent, earning a 3-star New York Times review from Ruth Reichl—noted as one of the “best reviews” the writer ever penned. In GQ magazine, his truffle-crusted salmon was named one of the “10 best dishes in the US”.
Yet the best way to get to know Chris is undoubtably as his student. Named the 2015 "Culinary Educator of the Year" by the International Association of Culinary Professionals, Chef Chris takes his students' performance personally. His famous tagline—“make it beautiful”—doesn’t just apply to the final plate. Every task, from washing dishes to crafting a sauce, has equal value. You don’t just learn technical skills in Chris’ class; you learn to respect yourself as a cook.
To read more about Chef Chris, click here.
Classes featuring Chef Chris:
Mastering the Craft of the Cocktail Snack with Chef Chris
The ABC's of Hydrocolloids with Chef Chris Gesualdi
Salami Making with Chef Chris Gesualdi
Advanced Culinary Studies with Chef Chris