School
The University of North Carolina at Asheville
Expertise
Restaurant news, Home cooking, Allergy-friendly recipes
- For three years, Chris published a cooking column in The Los Angeles Blade, showcasing new recipes each week and offering guidance for readers to feel more comfortable and confident in their kitchens.
- Though he is allergic to most seafood, Chris has been known to take his chances — dining at an omakase restaurant, for example, or maybe sampling some sashimi — especially if he's on vacation and remembered to pack the EpiPen.
- In addition to his work as a food journalist, Chris has also worked as a White House correspondent since 2022, with experience covering topics like healthcare, antitrust, M&A, and U.S. politics.
Experience
Working as a journalist in Washington for nearly a decade, Chris has interviewed many high-profile figures including the president, the vice president, the Speaker of the House, cabinet secretaries, governors, and dozens of members of Congress across both chambers. As a journalist in the food space, Chris pulls from his lifelong love of the subject and efforts as a self-taught chef in his own kitchen to bring restaurant news stories and food trend coverage to life. In the kitchen, Chris is trying to level up his skills with some more advanced cookbooks by chefs like Gabrielle Hamilton and Thomas Keller.
Education
Chris earned his bachelor's degree in mass communication from the University of North Carolina, Asheville.
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