Speaker Profile

English by birth, Chris has journeyed through the flavours of the UK, Australia, France, Central America, and Canada, gathering culinary skills and knowledge from around the world.

Chris's culinary journey has seen him as the executive chef of renowned farm-to-table venues like Marben Restaurant and The Cloak Bar in Toronto, where he championed waste reduction, nurtured farmer relationships, introduced no-tipping models and improved benefits and working conditions for employees.

Now homed in Melbourne, Chris brings his expertise in fermentation and waste reduction to the table at The Moving Feast Kitchen; an innovation space to reduce waste and build circular economies around food.
Chris is a strong advocate for building better food systems and working towards a sustainable future.