Chris Laramie





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Christopher Laramie

Growing up in Fort Collins, Colorado, Christopher first discovered his love for food by helping his mother in the kitchen. By the age of 15, Christopher was a line cook at area restaurants and he continued to work in kitchens throughout his high school education. Although he thrived in the restaurant environment, Christopher never thought of cooking as a serious career choice and pursued a degree in Communication and Business at the University of Colorado in Boulder. Meanwhile, he continued to work his way through many kitchens, spending his last two years at The Flagstaff House. It was there that he realized his love of food could translate into a career. After graduating, Christopher spent the next year studying at Le Cordon Bleu in Paris. He finished fourth in Cuisine out of 75 students with a Grande Diplôme in both Cuisine and Pastry.

Christopher followed his studies with an internship at Georges Blanc, a Three Star Michelin restaurant near Lyon, France. Christopher got his first big break as the Chef de Cuisine at South Beach, Miami’s posh Blue Door restaurant. Two years later, he moved to Chicago where Christopher landed a position as Executive Sous Chef at Everest. In 2008, Christopher returned to Denver, Colorado, where Christopher became the Executive Chef at 1515 Restaurant. Eager to open their own restaurant and in search of a community of savvy diners and rich culinary culture, Christopher and his wife, Veronica moved to Berkeley, CA.

In December of 2009, Christopher and Veronica, opened eVe, where they developed a local following and began enjoying cooking within California’s distinct growing seasons. After much success and accolades eVe turned into Brasa and a new baby on the way meant letting the restaurant go. For the last two years Christopher had been the Executive Chef of Hog Island Oyster Co. in San Francisco’s Ferry Building. Coming aboard during the expansion, Christopher doubled the size of the menu and added many new classics to the Hog Island repertoire. His immersion in all thing seafood related brought him that much closer to the bounty of California and the Pacific Coast.

Christopher now serves as Executive Chef for Café Eugene in Albany, a Pacific Northwest restaurant taking cues from Oregon and beyond, as well as Culinary Director for 1100 Group. Christopher brings vast knowledge of seasonal California produce, locally raised organic meats and sustainably caught and harvested Pacific Coast fish and shellfish.