Executive Chef

Inspiration to be in the culinary industry

Chris started cooking at an early age, and meal time was also family time. “Our family made a point to sit around the table and visit during a meal. It’s not uncommon for us to have 25-30 people at a holiday dinner or special occasion dinner. When we come together, it’s over a meal.” But Chris didn’t necessarily have a passion for cooking until later. “It took me a little bit to decide what I really wanted to do. In school, I started down the path of Bio-Chemistry, but as time went on, I realized that I really liked cooking.” Chris enrolled in Le Cordon Bleu and the rest is history!

After graduating in 2008, he started at Lutsen Resort as an intern and worked through a number of positions. He went a little further up the shore and worked at Chez Jude in Grand Marais for four years and then returned to Lutsen Resort as the Assistant Food and Beverage Director. After managing the front of the house, Chris wanted to get back into the kitchen and in the spring of 2016, he accepted the Sous Chef position.   

Favorite dish

“I really like to cook anything and everything. The menu at Lutsen Resort in particular, has a lot of things we’ve tried that have become guest favorites. I enjoy cooking the menu because people enjoy the food.”


I find that steaks are the most fun and also working with different pastas. I enjoy working on the grill and barbequing. You can make the same thing or change one thing and you have a completely different dish.

When not in the kitchen

I enjoy spending time with my wife, family and friends. Golfing, hiking and camping are staples, when we aren’t working on our new house.

Group Sales Team

Activities Team

Culinary Team