Chef Chris has had the privilege of working alongside many great chefs from around the world. After his formal training at John Folse Culinary Institute at Nicholls State University, he began traveling and learning from several masters of the culinary arts. Chef Chris has studied and perfected his culinary excellence in places like France, Greece, Japan, Costa Rica, and many island nations in the south pacific and Mediterranean. No matter where he has gone, he has always remembered his South Louisiana roots. His culinary palette has allowed him to create a unique style of food that is a pleasure to eat.

Throughout his career, He has always been asked about finding a way to make wild game (deer, and duck) more streamlined in order to make it better suited for customers to enjoy the Louisiana experience. Through over 12 years of experimentation and refinement, Chef Chris was able to create the sauce. Upon first using the sauce, (before settling on calling it Gator Sauce) Chef Chris was having clients comment how rich the flavor was with a bit of bite! It was something that stuck with him for a while and eventually led to the sauce being named Gator Sauce. Chef Chris began using his creation on different client groups, dignitaries, and VIPs from all over the world. The conscience was always the same, this sauce has great flavor with a bit of bite, and as they say in South Louisiana, “Ya Nailed It!”