CHRIS ALLEN

While cooking simply started out as a means to an end, it soon became the calling that chef Chris Allen had been searching for. A love affair with music and art, began as a child, and grew into what has become a life long zest for the culinary arts. The passion, practice and commitment that have come with being both a musician and an artist have helped to make his transition into cooking seamless.

In order to develop his sense of self and sophistication Chris spent years working with a multitude of chefs coast to coast. But his time spent in both California and on a 100-acre farm in Fogelsville, PA is what has inspired the gustatory outlook that he currently imparts onto his menus. It’s because of these influences that he seeks out the freshest local ingredients, with an emphasis on clean living. Be it greens, meats, fish or cheese, Chris always thinks about locality, quality and purveyor relationships first.

Chris strives to create cuisine that engages the senses in a natural and raw way. From selecting the ingredient to plating the dish, Chris believes that creativity should be present at every level. But the techniques and craftsmanship he learned in his travels as a wandering chef remain the fundamental principles of his cooking.

Most recently, Chris has worked at Center City’s Zahav and Cunningham’s in Towson, Md.