Chris Memme :: CHEF'S ROLL :: The Professional Chef Network

Chris Memme

For as long as I can remember, food has been the most important thing in my family. It helps bring family and friends together to create memories that last a lifetime.
Earls Kitchen and Bat Lobster Roll
EDUCATION & EXPERIENCE
Earls Kitchen & Bar. Ontario
Sous Chef
Humber college. culinary management
SKILLS & EXPERTISE
Sous-vide
Recipe development
Homemade pasta
Staff training
Knife skills
Hot line cookery
Time management
Training
Product ordering
Sauces
Chris Memme
Chris Memme
Chicago, IL
United States

Earls Kitchen & Bar
Executive Chef


I was born and raised in an Italian family in Toronto, Ontario. For as long as I can remember, food has been the most important thing in my family. It helps bring family and friends together to create memories that last a lifetime. 

Although food was a major part of my life, I didn't originally aspire to be a chef. I started working for Earls when I was 17 years old as a dishwasher; shortly after, I was promoted to the cooking line as an appetizers cook. Not having any experience in cooking, Earls chefs developed my skills and mind that inspired me to become a chef. I then enrolled in the culinary management program at Humber college in Toronto. Immediately after graduating, I became a sous chef for Earls Kitchen + Bar in 2010. Over the coarse of 4 years I worked for 4 different Earls restaurants in Ontario and helped with the openings of Miami and Boston.

When I found out that Earls was opening in Chicago, I knew immediately that I wanted to be the chef of that store. Chicago is an amazing city filled with culture especially in the food industry. With what we have to offer, I am ecstatic about what we will bring to this beautiful city.