Chris Shotwell
Private Chef
After moving across the country to California, the biggest difference aside from the weather was the produce available here. The farmers markets and grocery stores have such an amazing array of farm fresh ingredients year round. I believe this is what inspired me to become a Chef. I enjoy the close connection and interaction with my guests; tailoring each menu directly to their wants and needs. I work directly with farmers to showcase the amazing bounty of fresh local produce we have here in Santa Barbara County, while practicing the art of seasonal small scale farming myself at my own home. Whether it's small dinner parties, private events, cooking classes or meal drop offs, I take pride in being a private chef and showcasing seasonal local ingredients in both creative and approachable ways.
My approach to food
As a Chef living on the central coast of California, it's my duty to highlight the amazing produce at our fingertips. At the end of the day, I feel the classic saying "you are what you eat" is a fact. Eating healthy doesn't have to be boring or bland. Nutrition is different for everyone and I enjoy creating delicious and approachable food with quality organic seasonal ingredients. Working directly with and supporting local farmers is key to keeping bio friendly farming practices around for the future.
Work Experience
Private Chef
Caruso's - Rosewood Miramar Beach
Angel Oak - The Ritz Carlton Bacara
Barbareno
SBCC Culinary Program
2020 - Present
2019 - 2020
2017 - 2019
2014 - 2017
Cadiz
2013 - 2014
2011 - 2013
Currently I am employed by families locally as well as a resident private chef for vacation rentals in Santa Barbara County. On the side, I’m selling handmade naturally fermented sourdough bread and delivering them fresh to homes throughout the week.
I was part of the opening team for Rosewood Mirimar while working in the fine dining Italian restaurant Carusos; which attained a Michelin star in 2022.
Angel Oak is a fine dining Asian inspired steak house restaurant at the Ritz Carlton Bacara. I worked all the stations and ended up as lead line cook in charge of all meat cookery.
Worked my way up through the stations and was made sous chef, responsible for putting dishes on the menu while working different stations through the week including expediting. The cuisine is California modern and the menu is heavily inspired by local food trends and the culinary history in Santa Barbara and neighboring counties.
A Spanish mediteranean tapas restaurant located on State Street in downtown Santa Barbara. Cuisine was strongly influenced by the Coast of Southern Italy and everything was made in house from scratch.
I attended the culinary department at Santa Barbara City College.
