Since joining the team at Coppersmith as the Executive Chef, Chris has been working diligently together with the management team to tweak all of the seasonal menus for each element of the dynamic and multifaceted project., including both the dinner and brunch service from the kitchen as well as the rotating global street food items served by the indoor food trucks. With the final pieces of the soon-to-be-open café coming together, and much in the works with regards to social impact partnerships, as well as special events for the upcoming holiday season, and plans for the rooftop raw bar in 2016, he is looking forward to rolling out each stage of the project organically.

In his free time, Chris and his wife Meredith enjoy working on home improvements to their 1750’s farmhouse, experimenting with baking, curing various meats and playing around with his Searzall whenever possible. In addition to working with Boston restaurants including South End Buttery and Barbara Lynch’s Drink, Chris has also completed several stages at restaurants like L’Espalier and Hungry Mother in Boston. When they can find the time, they also enjoy traveling and eating at as many restaurants as possible wherever they go.