Chris Gawronski is the Corporate Executive Chef for Gage Hospitality Group containing five restaurants including Acanto, Beacon Tavern, Coda di Volpe, The Dawson and The Gage. In his role as corporate executive chef, Chef Chris oversees the kitchens of Acanto and The Gage as well as group dining and private events while developing menu items and assisting the kitchen staff across all restaurants in the group.
Chef Chris joined Gage Hospitality Group in March 2011 as chef de cuisine for the former Henri (now Acanto) bringing with him an inherent talent and genuine passion to every dish he creates. Growing up in Michigan, he learned the ins and outs of the kitchen from an early age. His father owned Italian restaurants where pasta was made from scratch, including his favorite, rotelle, or as Gawronski called it as a child, “wagon wheels and red sauce.”
When Acanto opened in 2014, taking the place of Henri, it was the perfect concept for Gawronski to lead, combining his knowledge of authentic Italian cuisine and techniques with his love for local ingredients and tips learned from his father. His pedigree for fine Italian cuisine aligns perfectly with the cuisine of Acanto which features dishes from both coasts.