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With a wealth of culinary

experience and an expertise in seasonal California cuisine, Chef Chris Crary

has made his way from the small town of Bucyrus, Ohio to the helm of one of the

hottest restaurants in Hollywood.

Early

on, Crary found inspiration from family recipes and ultimately turned his

passion for cooking into a career. In 2003, he received a Bachelor's Degree

from acclaimed Johnson and Wales University where he studied culinary arts

under some of the most respected chefs in the industry before joining the Hyatt

Key West in Florida. After that he served as Executive Chef in the Viaggio

Dining Room at Jack's La Jolla in San Diego, before venturing to Los Angeles

where he served as Chef de Cuisine at Whist Restaurant in the Viceroy

Hotel. During his three years with the property, he was responsible for

all facets of the restaurant, including menu design and development. Whist

Restaurant became one of Los Angeles' top dining destinations and a showcase

for Crary's love for inventive preparations of local ingredients. In 2012,

Crary opened the members-only club 41 Ocean in Santa Monica as Executive Chef

and Partner.

Through

the years, Crary has acquired many accolades including 2012 Top 5 Rising Star

Chefs in the U.S. from Gayot.com, and 2 1/2 stars from the Los Angeles Times.

Thanks in part to his new, refined approach to his food, Chef Crary joined the

cast of Bravo's Top Chef: Texas in 2011, where he gained national exposure for

his seasonal California cuisine and was named Season 9's äóìFan Favorite.äó

Shortly thereafter, Crary

traveled throughout Thailand, gaining inspiration and sampling new ingredients,

which continue to influence his menus. Crary's current culinary endeavor is

serving as executive chef of sbe's Hyde Sunset Kitchen + Cocktails where he

shares his specialty of light California fare with Italian, Asian, and Spanish

influences to create a whimsical and memorable dining experience.