In 1989, Hastings moved to San Francisco where he worked with Bradley Ogden to open the Lark Creek Inn. In 1995 Hastings returned to the south and opened Hot and Hot Fish Club. The restaurant has earned a reputation for serving some of the finest, freshest dishes in the region. Chris released his first cookbook: The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions (Running Press, October 2009). In 2012, Chef Hastings was awarded “Best Chef in the South” by the James Beard Foundation. In the fall of 2015, Chris opened the doors to his second restaurant, Ovenbird. This casual, small plate restaurant was inspired by the live cooking traditions of South American countries. All dishes are prepared over live, wood burning fires, with not a single gas line connected to the building.
Growing up in a large Italian family on Chicago’s south side, Chef Joe fell in love with cooking at an early age while spending time in the kitchen with his Grandma Mary making homemade pasta, ravioli and pizza. It was this passion that led him to the Le Cordon Bleu of Culinary Arts, where he received his associate degree.
Chef Chris Hastings is an Ambassador for All Clad and Bocuse USA and has been featured on Food Network’s Iron Chef America, Man Fire Food, Bizarre Foods, The Wall Street Journal, Bon Appetit, Gourmet, and Garden & Gun.