 As
a Chef, Christopher Macartney has accomplished
a lot in the culinary world.
A graduate of the Culinary Institute
of America at Hyde Park, Chef Chris
has vaulted from Sous Chef to Executive
Chef, and now to Personal Chef, having worked
for some of the most exclusive restaurants,
in some of the most demanding, fast-paced
environments.
Fresh out of the CIA, Chef Chris
became Sous Chef of the prestigious
Creek Club in Locust Valley, Long Island,
NY. He then
moved to Boston and worked for various
establishments, such as The Palm
Restaurant and Ambrosia On
Huntington. Ultimately ending up as
Executive
Chef of Boston's exclusive "Downtown
Club" and the State Street Bank
Executive Dining Room.
Now living again on Long Island, he
aims to fulfill the culinary desires of
the finest families of the New York
Metro Area.
Contact Chef
Chris |
