Chef Chris Nason
A native of Pennsylvania, Chef Christopher Nason has adapted to the lifestyle and sensibilities of a coastal southerner with remarkable authenticity. His appreciation for the indigenous foods and culinary traditions of the South resonates in his creative renditions of tidewater classics and influences his contemporary "new southern" dishes.
Chris began his culinary journey in the restaurant kitchens of suburban Philadelphia while a student at Lehigh University in governmental studies. After graduation, he relocated his life and ambition to Charleston, South Carolina, to hone is his professional skills at Johnson & Wales. While in Charleston, he worked as chef at the award-winning Village Café and Anson restaurant, before moving on to an executive chef position at Bistro Savannah, where he began to garner national attention.
In 1998, Chris opened his own restaurant, Sapphire Grill, in Savannah's historic district, where his "nouveau Southern" cooking quickly caught on. In 2002, Sapphire Grill was featured by Bon Appetit's annual "Neighborhood Restaurants" issue. Praise from regional and national press captures the buzz about the Sapphire Grill: "brings new tastes to Southern dishes," "an establishment of gastronomic joy," "Savannah's most exciting eatery." This summer, the culinary good news reached the top with two honors arriving almost simultaneously: an invitation to cook at the James Beard House (June 2005) in New York and the announcement of his 2006 DiRoNA (Distinguished Restaurants of North America) award.
As the opportunity to dine at the Sapphire Grill coincided with a conference in Savannah, the California Avocado Commission hosted trade journal editors to the same Beard House menu just three months later. For our guests, Chris added a spectacular first course of California Avocado & McClellenville Jumbo Lump Crab Salad with Reblochon Biscuit and Chilled Avocado Soubise.
Try these delicious recipes made with Fresh California Avocados. You'll be sure to please your guests.