As the oldest of seven children, cooking for large groups has been a practice of Chris Carriker’s from a very early age. Since graduating from culinary school however his repertoire has expanded well beyond the family creations he helped his mom with in their Puget Sound area homes.
With a culinary degree under his belt, Chris pursued experience in the trenches in a few busy Portland kitchens with high standards, like Wildwood and Meriwether’s.
In 2006 Chris was promoted into a rigorous sous chef gig under Executive Chef Christopher Israel – at 23Hoyt, just as we opened. More recently he earned high regard and notoriety while Executive Chef at the Gilt Club. During his time there he traveled to NYC to cook a dinner at the James Beard House, appeared in an episode of the Food Network’s Meat & Potatoes, and became locally famous for his creative and elaborate utilization of pork products and offal.
Self-proclaimed cookbook hoarder Chris Carriker was warmly welcomed back into the BCR family in August of 2013.