THE EARLY YEARS

I've always had a passion for cooking, though it wasn't my primary career pursuit after college. Instead, I chased other dreams I needed to pursue. Looking back, those dreams had often obstructed the life I truly wanted. It wasn't until later in my life that I embraced the kitchen fully, feeling most alive and purposeful there. 

My journey, like many intuitive paths, has been marked by deep ravines and first ascents. I've always been wildly creative and thought provoking, whether it was through food or comedy or both, my why in life has always been to inspire by asking "why not?' and pushing boundaries. 

My culinary journey began at age ten with an obsession for banana bread, which evolved to perfecting my pork fat and butter rue for biscuits and gravy by the age of twelve. Raised in a cooking-centric family in Kentucky, where dining out was rare, my early kitchen experiences sparked a keen interest in flavor.

 

Competitiveness defined my youth; excelling in sports and exploring creative outlets like video-making and acting filled my days. I swam, golfed, played tennis, soccer, baseball, built forts, rode my bike, and goofed off A LOT. Academically, I graduated near the top of my high school class, pursued history at Davidson College while playing Division 1 soccer and minoring in theatre, and later dove headfirst into the entertainment world in New York City. Being expressive in my physical body was always a deep driver of pursuits. I needed physicality and body freedom in whatever I was going to do. 

ENTERTAINMENT 

I took jobs in restaurants while I was carving out my path as an actor. I prepped, worked lines, and eventually bartended as there was more money to be made behind the bar. Over the years, my resume expanded from actor to include roles as a documentary filmmaker, voice of a game show, horror movie star, show runner, writer, TV producer, and voice over artist. Chef was never one of them, although I rather enjoyed shooting a yogurt commercial with Bobby Flay. 

The entertainment industry brought some sweet successes and oftentimes, profound disappointments. By most measures, I was a successful working actor. But as the years went on, rejections stung harder, and despite my relentless pursuit of all things entertainment, I couldn’t establish myself. A pivotal blow came in 2018 when my comedy cooking show "Love N Oven," which I sold to Tru TV, was canceled before production— I was more than gutted. This was my art and creativity laid bare and to be rejected was shattering. 

At some point in the winter of 2019, I found myself waking up and going to bed with crippling anxiety. I had a black mass inside my solar plexus that was begging for action, for change, for rebirth.

CRUSHING DEFEAT

While writing “Love N Oven” in 2018, I had begun staging (working for free) at various NYC and LA restaurants, reigniting the flame I had held so long for cooking.  As entertainment opportunities continued to fade, cooking started holding more of my attention. It became my salvation in those dark times and the place where time didn't exist. I had a deep reverence and love for the craft. 

Returning to LA after a months long trip to Bali, I humbled myself with a kitchen job at a now defunct vegan restaurant, though the looming pandemic soon rendered that job obsolete. I was adrift again, but my intuition was now firmly in command and guiding me towards the fire.  

The pandemic was the catalyst for change that I desperately needed. With everything on hold, I threw myself into kitchen experimentation (fermentation, sourdough, pizza, BBQ) and recipe creation. I was able to get those 10,000 hours of mastery in short order, but truly on my own terms. I found myself incredibly in-demand that summer. All the "No's" of the entertainment world had turned into "Yes's" in the culinary world. I was cooking 90 hour weeks and enjoying every hour of it. 

TRANSFORMATION

But after 4 years of cooking endless parties, meal preps, and pop-ups, I was exhausted. I still had an incredible passion for cooking, but the physicality had started to grind me down. With all the work, I had neglected to take time for myself. My fitness routine had become non-existent, replaced by some champagne therapy and eating standing up. I had essentially co-opted most of the bad habits you hear about in Anthony Bourdain's writing. I found myself 30 lbs overweight with weekly appointments at my chiropractor. I was just hanging on. 

Again, I felt the gravity of change. Not another career path, but some badly needed self-care and reset. I joined a monthly meditation course and began to notice shifts in values, stillness and purpose. I noticed an older man training clients in the back of the studio parking lot, in an improvised, simple prison gym-like set up. One day after class, I walked up to this fellow and inquired about his services. He wasn’t cheap, wasn’t a bullshitter, and I wasn’t going to let this opportunity pass. I had never had a trainer in my life before and certainly couldn't afford one, but something called me that day and I felt ready for an investment in my health. It would be one of the most profound decisions I’ve ever made.

The trainer got me off of all simple carbs, sugars, fruits, nuts and anything except lean protein and vegetables. At first, the transition was acutely horrible. I was starving most of the time and craving carbs, sugar and chips. But after some weeks of religiously adhering to the diet, I felt change. Weight was coming off, I could see some muscles again, and I was in less need of food and more energized than I can remember. I was waking up early with energy to burn and the inflammation was gone. By the end of three months, I had dropped 26 pounds of malaise and fat and found myself more fearless, more focused and more mentally shredded than perhaps I had ever been. 

EPIPHANY

During this whole process, I began to completely overhaul my cooking. I soon found that I could make better, cleaner food without the things that I had grown accustomed to. Next came deep dives into metabolic heath and sourcing; seed oils, grass-fed meats, heritage breeding, cholesterol, and sugar substitutions. I kept asking "why?" we had created such an industrialized food system. The limitations of the keto diet weren't limitations at all, they actually gave my cooking a focus from which to experiment and thrive. I transitioned all of my meal prep clients to this style of eating with rave reviews. 

Today, as I immerse myself in launching The Gourmet Animal, I reflect on my journey—from an aspiring writer/actor to a fulfilled chef. Each transition and challenge shaped me by peeling a layer off of the onion, and what I've been left with is a deep sense of purpose. One that actually embraces the beauty of change and transition and one that trusts the mission. This trust has propelled me forward, leading to a life where creativity and novelty converge in the kitchen.  

All of which underscores the profound impact of dietary change on my life. It revitalized my relationships, purpose, and personal growth. I hope that sharing this story inspires you to heed your inner voice, embracing tough moments as catalysts for personal fulfillment and growth. In my humble opinion, radical, sustained change starts on the end of your fork. And I'm here to provide the food for that transformation. 

With Gratitude,

Chris