 | This article needs to be updated.(September 2022) |
Chris Schlesinger is a Boston-based chef and restaurateur.
| This article needs to be updated.(September 2022) |
Chris Schlesinger is a Boston-based chef and restaurateur.
Born in Virginia, Schlesinger graduated from The Culinary Institute of America in 1977. [1] The nephew of historian Arthur M. Schlesinger, Jr., he started at Northeastern University but dropped out. [2] Early jobs after graduating from CIA include being the chef at the Sakonnet Golf Club in Rhode Island. [3]
In 1996, Schlesinger won the James Beard Foundation Award for Best Chef of the Northeast. [8] He has appeared on the WGBH-TV show A Moveable Feast With Fine Cooking. [9] He was featured on the PBS show (episode 102) of How to Cook Everything: Bittman Takes On America's Chefs. [10]
Along with John "Doc" Willoughby, he has written five cookbooks: the James Beard Cookbook Award winner, The Thrill of the Grill (Morrow, 1990); Salsas, Sambals, Chutneys, and Chowchows (Morrow, 1993); Big Flavors of the Hot Sun (Morrow, 1994); Lettuce in Your Kitchen (Morrow, 1996); and License to Grill (Morrow, 1997). They also have a monthly feature in The New York Times, and have written numerous articles for magazines such as GQ and Food & Wine. Chris is also a Contributing Editor for Saveur magazine. [11]