Christopher developed his passion for Italian food at a young age. Spending much of his childhood in Italy as his father, a Renaissance historian, conducted research there, Christopher would frequently seek out ingredients and instructions from the locals for preparing traditional Italian dishes.
Skipping class in university to wash dishes at the high-end French restaurant Didier, he soon realize his calling to the kitchen. Christopher became a prep cook and went on to help open Buca, developing handmade pasta and bread recipes.
Throughout his cooking career, he has been drawn back to Italy several times, as the roots of his passion for food lie there, where he learned how to raise livestock, the art of butchery and salumi production, pasta making and preserving. While working on a farm in Tuscany, he met his soon-to-be wife, Sarah.