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Chris Fotta
Christopher Fotta is the head chef of Omega FoodWorks. The grandson of a butcher on his father’s side and a baker on his mother’s, he began working in kitchens at age 15. Fotta’s path has taken him through all aspects of the culinary world, including the renowned Culinary Institute of America, from which he graduated with high honors. After a three-year stint of co-owning and operating a popular café in Rhinebeck, New York, he began working at Omega in 2007.
Fotta’s philosophy of food comes from a practical understanding. His grandfather always said, “Get a job cooking, people always have to eat.” That simple advice turned into a lifelong commitment to not just feeding people’s hunger for food but also for companionship and wisdom. His approach to good eating puts him in contact with families, farmers, craftspeople, and communities of all kinds. Fotta believes strongly in nourishing not just the body but the soul as well, and achieves that at Omega’s kitchen.
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