Christopher practically grew up in the kitchen, spending countless hours after school baking with his grandmother. It was in her Italian kitchen that he learned how to make people happy with food. He started his professional career at the California Culinary Academy in San Francisco, where he developed a fondness for working with Asian flavors. After graduating, he spent time in Pasadena and Beverly Hills, California, learning the classic French style with Chef Michel Ricard, and working with legendary chef Wolfgang Puck at Spago. Christopher now heads a staff of more than 500 people at Fox Restaurant Concepts, where he has instilled in his staff his love of cooking and of pleasing people.

Christopher has always had a love for Grey Poupon. In fact, when he was a child, it was the only brand of mustard in his house. He fondly remembers the many times he and his dad enjoyed Grey Poupon on salami, cheese and bread. To this day, he insists on using Grey Poupon because of its consistent flavor profile and because it helps him bring a signature spin to classic dishes.