Chris Owen originally hails from Northern California. He gained a large appreciation for fresh, hyper-seasonal products from his travels throughout the US and Mexico.
Spending a large amount of time traveling and eating his way through the southwest and Mexico, enabled him to learn and gain a crucial understanding of the benefits of cooking over “live fire”.
When Chris migrated to NYC in the early 2000s, he had the opportunity to work in some of the world’s finest restaurants, hone his skills and further develop his passions.
Chris was an opening member of Michelin Starred “The Finch”, has worked alongside NOMA co-founder Mads Refslund in Southampton, and is excited to bring his talents to Sayville, NY as Executive Chef of Cenote Modern Mexican.