More about the Chefs cooking at the Culinary Bridge Event in Helsinki – Chris Watson plays the US side!
Chef de Cuisine Chris Watson, Brabo by Robert Wiedmaier
A native Virginian, Chef de Cuisine Chris Watson brings a diverse culinary background to BRABO by Robert Wiedmaier and BRABO Tasting Room. From the East to the West Coast, from Hawaii to Italy, Chef Watson has gathered knowledge, explored diverse cooking styles and honed his skills to a fine point.
Chef Watson credits his family for his passion of food and cooking. As a child in Fredericksburg, Virginia, he went hunting and fly-fishing with his grandfather, then learned from other family members how to cook what he brought home. He began his formal training at the College of Culinary Arts at Johnson & Wales University in Norfolk, Virginia. From there, he worked at the Commonwealth Club and Jefferson Club, both in Richmond, Virginia, before becoming Chef de Cuisine of Quattro Restaurant at the Four Seasons Hotel in Houston, Texas, in 1999.
In 2002, Watson decided to head further West to continue his fine dining experience in Los Angeles. He first worked as restaurant chef at the Regent Beverly Wilshire Hotel. Then he landed a position with the Patina Restaurant Group, working as the sous chef at their flagship Patina Restaurant and as the executive sous chef at their popular Nick & Stef’s Steakhouse.
Chef Watson’s Travels
The desire to expand his knowledge of other cultures and cooking techniques soon sent Chef Watson on a journey to Italy. In 2004, he spent six months staging for three different Michelin-starred restaurants: Il Sole in Bologna, Lido Lido in Cesenatico and Taverna del Capitano in Masa Lurese. Not quite ready to return to LA, Watson consulted on the opening of an Italian restaurant for the Four Seasons Hotel in Lana’i, Hawaii. He was then welcomed back to Los Angeles as Chef de Cuisine for the Patina Restaurant Group’s lauded Italian eatery Zucca Ristorante.
In 2006, Chef Watson returned to the East Coast to be closer to his family, settling in Washington, DC. He worked as Chef de Cuisine for the well-regarded organic Restaurant Nora, then sought a position with Robert Wiedmaier. Watson was elevated to Executive Sous Chef at Marcel’s and assisted in the opening of Wiedmaier’s Brasserie Beck in 2007.
Watson lives in Washington, DC, has one daughter and continues to hunt and fish in his favorite areas of Maryland, West Virginia and Virginia.