Chip’s passion for cooking started early on around the age of five when he learned the subtleties of scrambled eggs and quickly led to preparing full meals with the help of his parents. Soon after, Chip began to take notice of his dad barbequing ribs and other meats.
By college Chip and his dad were creating their own rubs and sauces for competition BBQ. The father-son team enjoyed success in such competition as Memphis in May, Kansas City Royal, and many St. Louis area events.
Chip’s professional accolades also began in college. Finding work cooking at Bella Italia and The Royal New Orleans in Cape Girardeau Missouri. After college, Chip expanded his education in culinary school at Le Cordon Bleu Culinary Arts. Soon thereafter Chip settled in as chef at Café Napoli in Clayton Missouri. Chip’s main focus was to enhance the seafood and steak offerings by finding the best herbs and spices that would not only compliment each cut of meat but would draw its distinct flavor out to the consumer.
When not in a commercial kitchen you can often find Chip cooking with his two young boys or out on the patio grilling up something delicious for his family and friends.
