Chris Cason

Chapman House

As the Executive Chef at Chapman House, Chef Chris’ extensive experience includes a degree from the Culinary Institute of America, and more than a decade spent developing menus and working in kitchens at notable restaurants in Chicago and his hometown of Detroit. Chef Chris culinary career began with his first true restaurant job working at Bill Robert’s Streetside Seafood in Birmingham, MI under Chef Sharon Juergens. Chris moved on to work a stagiaire at Cafe Boulud under Andrew Carmelini, and an internship at under James Beard Award winning chef Takashi Yagihashi at Tribute in Farmington Hills. From there, he moved with Chef Takashi to open Michelin-starred Takashi in Chicago, IL, serving as the Poissonier, ultimately moving back to Michigan with his family, he has had experience at a number of local restaurants, including Michael Symon’s Roast.