Chris Perrine

Executive Chef

Calm, cool and creative, Chef Chris is the anchor for the culinary team here at Ginger and Baker, managing the chefs for the Café, The Cache, Events, Catering and the Bakery.

Chris started cooking when he was just 15 and quickly moved up the ranks at area restaurants in southern Florida. “I’ve always loved cooking, I’m the oldest of four boys and growing up, I always lent my mom a hand in the kitchen.”

An avid skateboarder and surfer, Chris made the move to Colorado to give snowboarding a try and further developed his culinary skills at high-end restaurants and resorts in Vail.

He had a stint as chef at the Bully Chef Ranch at the Sonnenalp Vail and executive sous at Chap’s Grill and Chophouse and the Vail Cascade Resort. As the Event Chef at the Westin Beaver Creek, he worked under award-winning chef Richard Sandoval, cooking for top-tier events including the Black Diamond Ball.

Moving to the Stanley Hotel in Estes Park, Chris worked with Chef Richard Beichner and was on the team that cooked for the 2013 James Beard Dinner in New York City. “Cooking at The Stanley was an experience, you never knew what you what would show up in the kitchen,” Chris said. “Snow, bears, you name it.”

Here in Fort Collins, Chris was the executive chef at the Fort Collins Marriot for several years before joining the team at Ginger and Baker. “I love it here, there’s a strong desire for perfection and everyone is always striving to achieve,” Chris said. “Cooking for two restaurants and events can be nerve wracking, but it’s totally worth it to see the smile on people’s faces when they are enjoying a special meal or a special day. The satisfaction of seeing someone enjoy what you do is better than anything.”

When not working, Chris loves spending time with his son and enjoys making sausage, smoking meats and brewing beer. “I’ve been a home brewer for several years, and it’s great living in this area, it’s the Napa Valley of beer.”

His favorite pie? “Strawberry Rhubarb. My grandfather would always make it and bring it for Thanksgiving dinner.”