What We Do

Bio

For over 20 years Chris Marshall has been passionately and incessantly pursuing perfection in high-end food production, hospitality and service. He began his career in the Boston area and was a member of Chef Jody Adams' 1997 James Beard Award Winning team at Rialto in Cambridge's Charles Hotel. Hypnotized by the world of artisan cheese and specialty foods, he took a job with Formaggio Kitchen's Ihsan Gurdal, another Cambridge, Massachusetts icon and national leader in retail gourmet specialty foods. In 1998 Chris moved to Jupiter, Florida. Dissatisfied with the quality of South Florida restaurants, he studied culinary school manuals and restaurant cookbooks while strategically leading kitchen teams for Palm Beach caterers, Greg Norman's Medalist Golf Club Spa in Hobe Sound, performing a stage at James Beard Award Winner Norman Van Aken's Norman's in Coral Gables, culminating with designing and opening his own gourmet retail cafe Bronze, 

cont...his own gourmet retail cafe Bronze, Purveyors of Fine Foods. Approached with a private chef opportunity, Chris began life as a dreaded "Snowbird", leaving sweltering Palm Beach County for cool Hampton summers simultaneously consulting on developing a famed, family-owned Sag Harbor gourmet hot spot.  Shortly after, Hampton Forks was born and has steadily grown each year. Embracing every opportunity to learn and hone technique, in October of 2012 Chris reached a career-long dream, performing a 2-day work trail at New York City's celebrated Gramercy Tavern with Chef Michael Anthony, The James Beard Award's Best Chef of the same year. Today, Chris is the drive behind Hampton Forks, bringing an unparalleled level of service, experience and attention to detail in food production.