Chef Christopher Burgess is currently the executive chef/owner of Fresh Kitchen, where he spends his time between the kitchen and local organic hydroponic farms. Burgess grew up working in kitchens, where he learned at an early age that quality food was an essential ingredient to good living. In the early 90’s after working in French bistros, he decided to become adventurous and travel throughout the United States experiencing different cuisines. This journey led him back and forth across the continent, where he visited local street markets, eclectic butchers, and learned food traditions from local cooks across country. Burgess spent the next 6 years working in a bio-dynamic farm in Colorado, a free-range dairy farm in Vermont, a ranch in South Texas, a wild game ranch in Montana, and a self-sustainable fish hatchery in New Mexico, while working alongside dedicated and passionate chefs. In 2001, his culinary adventure took him to Southern California and Mexico, where his knowledge and passion for food solidified. In California, he opened a Culinary Arts Academy serving the local community, and a sister culinary school for the Toussaint Academy of Arts and Sciences. He has the privilege to be a guest instructor for Le Cordon blue, cook for celebrities, presidents, athletes and dignitaries. Burgess has since found a love for New Jersey, where the local farms, intimate restaurants, and food culture speaks closest to his views on food and preparation.