Hello my friends,
My name is Chris Feuerborn. I was born in Philadelphia, Pa. in December of 1968 and lived in Society Hill all of my life. As a young boy, I would spend summers with my grandmother in Lorain, Ohio, where the seed of culinary arts would be planted. Rose Celano, my grandmother, ran a restaurant in Lorain for years during the 40’s and 50’s and she was a fabulous cook. I would sit and watch how things were done by hand, how to use fresh ingredients, and about different flavors. Let’s just say being the taste tester was the best part. Back in Philadelphia, Carol Celano Feuerborn, my mother, encouraged me to take a job in high school as a bus boy in a Japanese restaurant, where I learned many things from the chefs there and became a prep cook. This was where my culinary journey began.
After graduating from High School, I decided to attend the Philadelphia restaurant school, graduating and beginning to work at the famed Frog Commissary run by Steven Poses. At the Frog, I learned the ins and outs of upscale catering as well as fine dining. The next stop was the Dickens Inn in Society Hill, where I took over the duties of a fine dining establishment that was unique to its time. From the Inn, I moved on to the Culinary Concepts Catering Company, the third largest catering company in Philadelphia, cooking for the elite of Philadelphia, including a trip to Washington DC. to help with the presidential inaugural ball for President Clinton. By 1995, I thought it was time to open a place of my own and opened the 35-seat bistro with my brother, called: Brothers Bistro. Brothers Bistro was an all-scratch kitchen; everything was made by hand, including the bread and pasta. The restaurant was used by the FOX news show Good Day Philadelphia as their home-based kitchen for the show. We were regulars on the show.
In 1998 I moved to Cleveland to start a job at the iconic restaurant Giovanni’s in Beachwood as the Executive Chef there. I began to make a name for myself in the Cleveland community. From Giovanni’s, I stepped into the Sapphire Grill and Sushi bar where we earned the best new restaurant award, best appetizer award, and a rating of one of the top ten chefs in Cleveland at the time. As my wife Sabrina and I were expecting our first child, I decided to step away from the restaurant business and work as a corporate chef at Zagara’s Marketplace to have more time for family. After three years, I found my way to the Laurel School, where I flourished as the Food Service Director, implementing gluten free menus, sustainability initiatives, athletic nutrition programs, and all-around food menus that had the health and well-being of the community in mind. I have been a very active member in the American Culinary Federation, competing in nationally sanctioned competitions. I now reside in West Palm Beach, Florida with my wife and two children, working as a private chef.