Chris Crary
AGE: 30
HOMETOWN: Bucyrus, Ohio – currently resides in Los Angeles, Calif.
PROFESSION: Executive Chef of Hyde Sunset and Cooley's in Los Angeles
CULINARY EDUCATION: B.S. Culinary Arts, Johnson and Wales Univ.
FAVORITE SIMPLE FALL DESSERT RECIPE: His mother’s Oreo Dirt Cake
Chris is the Executive Chef of Hyde Sunset and Cooley's in Los Angeles. Born in a small town in Ohio, Chris decided he wanted to venture into larger cities to follow his culinary passions. He attended Johnson & Wales University in Norfolk, Virginia and Providence, Rhode Island where he received his Bachelors of Science degree in Culinary Arts.Read More
AGE: 30
HOMETOWN: Bucyrus, Ohio – currently resides in Los Angeles, Calif.
PROFESSION: Executive Chef of Hyde Sunset and Cooley's in Los Angeles
CULINARY EDUCATION: B.S. Culinary Arts, Johnson and Wales Univ.
FAVORITE SIMPLE FALL DESSERT RECIPE: His mother’s Oreo Dirt Cake
Chris is the Executive Chef of Hyde Sunset and Cooley's in Los Angeles. Born in a small town in Ohio, Chris decided he wanted to venture into larger cities to follow his culinary passions. He attended Johnson & Wales University in Norfolk, Virginia and Providence, Rhode Island where he received his Bachelors of Science degree in Culinary Arts. From there, he journeyed to California where he trained with his chef mentor Tony DiSalvo, former Executive Chef at Jean Georges in NYC. Chris incorporates Italian, Asian, and Spanish influences in his cooking, but never loses sight of the customer's culinary journey. His focus is on flavor, texture, whimsy, and creating the most memorable dining experience possible. If he were given a last supper, he says, "It would have to include biscuits and gravy, to honor my southern roots."
