skip to main |
skip to sidebar
chris.aeby
((derive))
create.something.from.nothing.
((about))
- chris.aeby
- Chris Aeby is a graduate of the California Culinary Academy in San Francisco. With intense studies in food and wine, he began his career at several renowned restaurants in the Bay Area, where he studied under dedicated chefs. After leaving San Francisco, Aeby moved back to his hometown of Corpus Christi to open his first restaurant, Lavender. The restaurant reflected his acute attention to detail and culinary expression, offering patrons an intimate setting with high standards of service. His continual dedication to quality and service has earned his restaurant local, national and international awards alike, as well as being featured in magazines across the globe.
((contact))
chrisaeby@yahoo.com
((resume))
Profile:
Acute passion and drive for dining industry - Savvy, creative, conceptual thinker with strong work ethic - Extremely energetic and highly motivated - A gift for solving problems in a fast-paced environment - Proven commitment to excellence - Adaptable and organized - Experience hiring and training talent - Thrives under pressure and multi-tasking - Firm discipline in details - Innovator
Education:
California Culinary Academy, San Francisco, CA
2000, Associates degree in gastronomy; special interest in wine
Star Chefs: 'A Kitchen Without Boundaries', New York City, NY
2006 & 2007, Continued education seminars
Skills:
- keeping up with trends, not loosing sight of traditional cookery
- modern pantry and traditional gastronomy
- extensive knowledge wine service & front of house
- sous vide
- fluent in all aspects of kitchen
Experience:
Cafe Aeby, Corpus Christi, TX
2002-present
Chef/Owner
Opened flagship restaurant at age 24 - Spearheaded, implemented and oversaw all aspects of business, including: all hiring, training and continual education of back- and front-of-house talent; accounting, payroll, inventory, budgeting and ordering; marketing and public relations; special event planning, including off-site catering, on-site private functions, monthly wine dinners and cooking courses - Daily long hours under strenuous conditions - Manning all stations in kitchen - Organized fundraisers and charity benefits with other chefs
Industry Accomplishments:
Wine Spectator Award of Excellence
International award, 2006, 2007 & 2008
- recognition marked the first restaurant in South Texas to ever receive the honor in the magazine's history of awards program
Sante Magazine Best Fine Dining/Southwest
National award, 2006
Sante Magazine Best Food, Wine & Spirits Pairing/Southwest
National award, 2006
Corpus Christi Caller-Times Four-Star Rating, Fine dining
Regional award, 2004
Community Accolades:
Corpus Christi Under 40
2007 & 2008
- named one of 40 young professionals chosen as demonstrating excellence in both community and business climate
((reviews))
Texas Monthly
(March 2009)
"Cafe Aeby always impresses with its high level of service and food that's innovative and appealingly presented. A salad of roasted beets and organic greens comes embellished with candied walnuts, blue cheese and turmeric vinegar; delicious poached salmon rests on a bed of paper-thin slices of marinated cucumber; hearty Italian sausage with a grainy mustard sauce sits atop sauerkraut and pureed potatoes."
(May 2008)
"Chef-owner Chris Aeby has changed the name of his restaurant (formerly Lavender) and the price level without missing a beat. We began with a salad of fresh arugula, paper-thin apple slices, Roquefort crumbles and candied almonds tossed with a subtle herbed dressing. We savored every bite of the sauteed kingklip (an imported fish that proved light and flaky), which arrived on a bed of sauteed squash, tomatoes, peas and fava beans."
(April 2008)
"Chef Chris Aeby delivers a well-rounded, wholly satisfying meal inspired by flavors both subtle and bold. Smooth butternut squash soup set the tone for poached salmon on a bed of paper-thin sliced cucumbers, while a roasted beet salad enlivened with candied walnuts and Gorgonzola was a fitting prelude for the aptly named 'Flintstone' veal chop; resting atop a bed of navy beans and spinach, it was properly seared outside and medium-rare on the inside."
Followers
((awards & accolades))
wine.spectator
award of excellence, 2005, 2006, 2007 & 2008
sante.magazine
best fine dining, southwest, 2005
best food and spirits pairing, southwest, 2005
corpus.christi 40 under 40
(recognizing top 40 professionals under 40 in city)
honoree, 2007 & 2008