My cooking style is inspired by my travels. The east coast, west coast, Singapore, Thailand and various parts of Europe are just a few places that I learned from. The ingredients, techniques, and cultural understanding I obtained during these travels allow me to create meals that all can relate to.
I enjoy working with ingredients that I can be proud of. The vegetables in my menus are local, coming from Siena Farms in Sudbury River valley, MA. All the proteins are just as important and come from New England only.
My love for food is immeasurable, even more so I love to interact with people and share my knowledge. Food is the perfect way to bring people together, without reason.
In all, Food is Life - Chef Christopher Walker
Beautiful vegetables to work with from Siena Farms.
Black radish, with pickled Cipollini onions, pea shoots, and watermelon radish
Pan seared chicken, roasted cauliflower, summer squash, and sumac
Linking knockwurst sausage: veal sausage
Shaved yellow and purple haze carrots with turnips, candy beets and fennel frounds served with a lemongrass vinaigrette
Roasted cauliflower with golden beets, cauliflower puree and picked golden cauliflower
Johnson & Wales University - Wines & Spirits from 2008 to 2009
Johnson & Wales University - Culinary Arts from 2005 to 2009
Sunrise - Southeast Asian Foods in 2007
Newbury College - Culinary Instructor from 2013- Present
Savenor's Butcher Shop - Lead Butcher 2015- Present
The Butcher Shop - Sous Chef/Lead Butcher from 2013 - 2015
West Bridge - Chef de tournant from 2012 to 2013
KITCHEN 1540 - Line Cook from 2010 to 2011
Clio - Garde Manger from 2006 to 2007
Emeril's Orlando - Internship from 2005 to 2006