Le Jeune Chef Restaurant

Lifelong Education Center, Rm. B107 · For reservations phone (570) 320-CHEF or (570) 320-2433

Visiting Chef

* This biography was accurate at the time of the chef's appearance on campus. (Fall 1997)

Christopher J. Gross

From renowned kitchens in Europe to the great dining rooms of famous American restaurants, Christopher Gross discovered and perfected his love of food and wine -devoting every ounce of knowledge and experience to establish his reputation as a highly regarded chef.

Christopher's love of food came about by chance. He desperately wanted to earn money for a bike to race motor cross. He landed a position with the Adams Hotel where he was first exposed to cooking in the French tradition. To hone his skills he was advised to head west to Los Angeles which then led to a decision to head to Europe.

He worked in London for a short time at the Thierry Restaurant, but his mind was set on Paris. He secured a position at Chez Albert, a Michelin starred restaurant. After Chez Albert, Chris headed to Normandy, before coming back to the United States.

Christopher chose Los Angeles as his point of entry back into the United States and applied at the city's most outstanding restaurant, L'Orangerie. He remained there for two years.

Upon returning to Phoenix, Christopher was Chef de Cuisine at La Champagne, located at the Registry Resort in Scottsdale. Christopher's first joint venture received great reviews; this proud treasure-galleon, Le Relais, sailed for five years. Every year Christopher, who was the chef/partner, would close down Le Relais in the summertime, and head for France to continue training and picking up new techniques along the way.

In 1990, Christopher opened Christopher's and Christopher's Bistro, in the heart of the Biltmore in Phoenix. Christophers, an elegant, French inspired dining room, offers the best in new and traditional French cuisine. And Christopher's Bistro, the more casual dining room, offers American International cuisine with a distinct "flair of French". Christopher has just been named one of America's 10 Best New Chefs by Food and Wine Magazine.

Christopher's has been named Best New Restaurant by William Rice of the Chicago Tribune and Best New Restaurant by John Mariani of Esquire. George Lang of Travel Leisure wrote in his Best of 1990, "Gross is a true master of the kitchen arts... All the food is made by a man who doesn't begin with a theory -he just cooks dishes that seem like home cooking to anyone wherever your home is."

In 1997 Christopher was the first chef in Arizona to be bestowed the honor of the Robert Mondavi Culinary Award of Excellence, and in 1995, Christopher was named the Perrier Jouet, Best Chef Southwest by the James Beard Foundation. Both restaurants have garnered prestigious local and national accolades, from Gourmet, Conde Nast, Food and Wine, Wine Spectator, Bon Appetit, the Arizona Republic, Phoenix New Times, Phoenix Home and Garden, The New York Times, Connoisseur, Home Beautiful and many, many more.

In 1993, Christopher married Paola Millen Embry. A native of Chile, Paola is a talented wine connoisseur, who, since taking over the position as wine director, continues to bring praise to the restaurants' respected wine list. Christopher and Paola have become dominating figures in the industry, offering their collective talents of food and wine. They consult regularly for Club Med, Crystal Cruises, Cunard Cruise Lines, Disney, and more!

Cooking for Christopher is not only a career but a passion. A passion he enjoys sharing through regularly hosted cooking classes on television and in featured articles in Arizona Cigar Lovers Magazine. He and his recipes have appeared in numerous cookbooks. And not a day goes by that Christopher is not in the dining rooms; talking, laughing, and sharing with his guests.

Christopher gives back as much as he has received, donating his time, talent and cuisine to the likes of the Center Against Sexual Abuse, Cystic Fibrosis, Arizona Liver Alliance, American Heart Association, Share Our Strength and West Side Food Bank. He also sits on the National Advisory Board for the James Beard Foundation; he orchestrated the Arizona chapter of the Arizona Institute of Wine and Food (AIWF) and was its first chairman.