Chef Chris started training in 1983 as a premiere U.S. Submarine Chef after 4 years in Hawaii. He decided to take his studies to South Seattle Community College of Seattle, Washington, where he studied Classical French. After training and studying for 3 years, Chris ended up with a AA in Food Science. With this certification, Chris has hosted and done catering for up to 200 people all by himself.

All his food is made from scratch and uses only the freshest ingredients. He has done catering for many different types of groups; from corporate parties to small anniversary dinners to his favorite, back yard BBQ’s. No job is too small or too big for Seattle Fish Works. Chris has worked with many world renown chefs. The most recent was Italian Chef Antonio Petruzzi of Eatalian Style Corporation when they did a benefit for the Seattle – Perugia Sister City association. Chris is now almost complete with his first cook book “Make it like a Pro.”