A Spirited History

  Chris grew up in Northeast Ohio. He graduated from Notre Dame-Cathedral Latin, then attended Bowling Green State University, as a criminology major. Upon graduation he decided to follow his true passion for cooking and attended Western Culinary Institute, in Portland Oregon, where he graduated with honors.

  Chris returned home as an intern for the esteemed Union Club, in Cleveland. Learning his craft and French technique from their seasoned staff. Chris then moved on to the DiRoNA award winning restaurant, The Inn at Turner’s Mill. He was both Sous Chef and Pastry chef of the iconic restaurant. He learned farm to table principles, combined with scratch cooking in a seasonally changing menu environment. He jumped at the opportunity to re-open the landmark Cleveland restaurant, Pier W. As Executive Sous Chef he helped reboot the restaurant and oversee a huge staff with a heavy seafood emphasis.

  Chris moved onto to another DiRoNA, 4 Diamond award winning restaurant, Baricelli Inn. Having the opportunity to lead the kitchen with Chef Paul Minnillo, at his top-notch restaurant was a no brainer. Where he learned fine dining at its highest level. Chris became partners with Chef Paul at Flour where they focused on Southern Italian cuisine, all from scratch and pizza. Finally, Chris used all his experience to open his own venture, The Willeyville in the new East Bank of the Flats. Where he focused on a seasonally changing menu with American flavors. 

Chris is excited and eager to use his experience to handcraft a small plate experience for you at Black Door Tavern.