diminno_headshotChef DiMinno manages all aspects of the Gourmet Century series and our Chris King events. He has earned considerable acclaim for his cooking and comes to us after running the kitchen at Portland’s renowned Clyde Common from 2009 through 2013. Chris started cooking at 15, working as an intern through high school at Le Madeline, Judson Grill, and Le Bernardin in New York City. He then continued his studies at the prestigious Culinary Institute of America in Hyde Park, New York. He has worked in Manhattan’s Telepan under Bill Telepan and with Dan Barber at Blue Hill at Stone Barns. Both chefs instilled in Chris a fervent dedication to a farm-to-table cooking philosophy. While he has a strong base of culinary knowledge he specializes in utilizing and working with local farms and butchers to infuse his meals with fresh and vibrant flavor. Chef DiMinno continues to push the limits of his food with a special interest in the food scenes of Spain and Scandinavia.

Press for chef Chris DiMinno:

Outdoor Magazine Online

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