Morton’s, The Steakhouse
Christopher Rook began his food service career at the age of 14 as a dishwasher for Golden Bear Family restaurants. Since then, Mr. Rook has worked in just about every type of restaurant, from fast food to five-star French cuisine establishments.
After a brief stint at college, Mr. Rook decided to focus on his culinary career and started an apprenticeship with Chef Bernard Cretier of Le Vichyssios in Lakemoor Illinois. He apprenticed there for four years, starting as a salad cook and leaving as Chef Cretier’s Sous Chef. Chef Cretier put Mr. Rook in touch with Jean Banchet, Chef of the famous Le Francias in Wheeling, Illinois. He apprenticed there for two years and worked his way through all the kitchen stations, including Salad Cook, Garde Manger, and assistant Pastry Chef.
After leaving Le Francias, Mr. Rook took his first Chef position at the Landmark Restaurant in Antioch, Illinois, which was owned by Midlane Country Club. As Executive Chef of the Landmark, he ran the normal restaurant operations as well as handling the baking for Midlane Country Club and other restaurants they owned. Mr. Rook stayed with the Landmark for four years.
Mr. Rook then moved to Columbus, Ohio to open Morton’s thirteenth restaurant. Within six months, he was promoted to Corporate Chef. He has gone on to open over 30 new Morton’s locations around the country and the world. After 25 years with Morton’s, Mr. Rook continues in his capacity as Corporate Chef and is based in Chicago. His areas of responsibility include training, menu development as well as quality control and new restaurant openings.