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Chef Christopher Lindsay has a diverse academic and industry background in food, beverage, and hospitality. His professional career afforded him the opportunity to travel and work in some of the most well-known restaurants, hotels, and casinos in the country. He received training in classical French techniques, although his true passion is cooking a fusion of different cuisines.

During his academic career, he received an associate degree in Culinary Arts in 2001 from Salt Lake Community College, an American Culinary Federation accredited program. He earned a bachelor’s degree in Culinary Management from the ��ҳ| �鶹��ýӳ�� in 2006 and a master’s degree in Post-Secondary Career & Technical Education with an emphasis in curriculum and instruction from the College of Education in 2016. 

During his professional career, Christopher worked for various properties including the Ritz Carlton - BACARA in Santa Barbara, California; The La Jolla Beach and Tennis Club in San Diego; Hard Rock Hotel - Simon’s Kitchen; and the MGM Grand Hotel in Las Vegas. He also served as executive chef and program chair for the opening of East Career Technical Academy (ECTA) in Las Vegas in 2008.  He held a key position as a Chef de Cuisine at the Atrium Restaurant in the Cliff Lodge at Snowbird Ski & Summer Resort, Utah, where he assisted in hosting corporate guests during the 2002 Winter Olympic Games in Salt Lake City, Utah.

He was recruited to be a culinary production assistant for Chef Todd English on the Turner Broadcasting System (TBS) special, “Dinner and A Movie: Super Chef Cook-Off,” and for Chef G. Garvin on TV One Network for the filming of the second and third seasons of “Turn up the Heat” for Powerhouse Productions.

Christopher is currently a lecturer and chef instructor in the William F. Harrah College of Hospitality at the ��ҳ| �鶹��ýӳ��, where he teaches food and beverage restaurant management courses.