Chicago, Illinois, United States
Name: Chef Chris Anderson
Country of Residence: USA
1. Your Restaurant/Business: Moto Restaurant in Chicago, Illinois, USA
2. About Your Kitchen: Fun, focused, evolving, tight-knit, well-equipped and state-of-the-art.
3. Your Favorite Chef Works Item: Montreux Executive Chef Coat (CKCC), because it’s stylish, sophisticated and classic.
4. First Job: On the Hot Line at Jersey Mikes submarine sandwich chain.
5. Your Favorite Cookbook: White Heat by Marco Pierre White and Alinea by Grant Achatz.
6. Your Awards: Silver Medal Winner of Junior Hot Foods Competition. Recipient of The Certificate of French Cooking and an Internship from Gastronomicom International Culinary Academy in Cap d’Agde, France.
7. Your Cooking Inspiration: My southern heritage, my Mother, Grandfather and all of the Chefs who helped to mold me throughout my years in the culinary industry.
8. Your Specialty Dish: A Moto inspired chicken and dumplings dish. Roulade of Green Circle Farm chicken, yellow tomato fluid gel, pickled purplette onions, flourless buttermilk dumplings with a chicken jus.
9. Favorite Dish To Eat: So many!! Fried chicken, smoked pork with collard greens and pretty much any and all ‘Soul Food’.
10. Weirdest Thing You Ever Ate: Sautéed bugs in New Orleans, USA.
11. Favorite Ice Cream Flavor: Coffee or caramel.
12. Favorite Drink: Sweet tea.
13. Favorite Wine: Beer! Triple Karmeliet from Belgium.
14. Who Would You Most Like To Cook For: My wife.
15. Who Would You Least Like To Cook For: I love cooking and will cook for anyone willing to experience my style of cuisine.
16. Favorite Things To Do When Not Cooking: Spending time with my wife and kids.
18. Favorite City and Why: Chicago!! After my time in Leon, France, Chicago is where I got my fine dining skills and had the opportunity to work with other reputable Chefs. While I have great memories from a number of places, Chicago will always have my heart.
19. Your Greatest Indulgence: As a southerner mixed with the fact that I trained in France, I have a deep infatuation with FAT!
20. Your All Time Best Culinary Tip: Travel – my trip to Leon, France, where I worked at Auberge de L’ile, broadened my horizons and unveiled a world that has forever changed the way I think about cuisine and culture.