Stepping into a professional kitchen at twelve, Chef Chris Studtmann knew he wanted to be in that “world.” That experience in his friend’s family restaurant, combined with his childhood experience baking Christmas cookies with his mom, made him realize that he could make someone happy with the food he created. With his foundation in French techniques, along with an interest in Spanish/Basque, Pacific Island and Southeast Asian cuisine, Chris describes himself as a contemporary American chef who uses world cuisines to put his touch on local ingredients.