Voted fan favorite during season nine of Bravo’s Top Chef, Chef Chris Crary went from executive restaurant chef to TV network personality–practically overnight.
Though his life changed dramatically, his love for cooking and fresh California ingredients remained stronger than ever.
Chef Crary grew up in a small town in Ohio and learned to cook his mother and grandmother’s hearty American family recipes. In 2003, he earned his bachelor’s degree from the acclaimed Johnson & Wales University. Upon graduating he joined the Hyatt Key West in Florida. He eventually made his way to California, landing a job as Executive Chef at Jack’s La Jolla—Viaggio Dining Room. The heavier, Northern Italian menu took its toll on Chef Crary’s health, and he decided to make a change. He lost 70 pounds before joining Santa Monica-based Whist Restaurant in 2009. Under Crary’s direction the restaurant became one of LA’s top dining destinations and received numerous accolades.
Today, Chef Crary continues to refine his seasonal California cuisine. He blends unexpected ingredients like radishes, kumquats and figs in a delectable Lamb T-bone dish with pesto and barley. An Arugula and Endive Salad gets a punch of flavor from pickled shallots and sweet strawberries. Even a Walnut Ice Cream dessert reveals a savory touch with fresh ground black pepper and luscious blackberries.
If you want to see Chef Crary in action, click below to learn how to char red peppers for a walnut romesco sauce. This helpful cooking technique is sure to help you cook like a chef at home. Bon Appetit!
