About
Chris was promoted earlier this year into the National Executive Chef role for House of Blues while still performing his duties as the Exec Chef for HOB San Diego.
He dove into working with the HOB Exec Chefs across the country to guide food, safety, and sanitation. His focus has also been on better management of the cost of goods and overall execution in HOB kitchens.
Additionally, Chris’ promotion coincided with the beginning of new national menu rollouts for the HOB Restaurant & Bars, Music Halls, Foundation Rooms, and Special Events.
