Chris McCabe was born and raised in Brooklyn, New York. He began his career in a bagel store at the age of 15 as a stock boy and later, part time as baker maker. After graduating high school, he attended SUNY Cobleskill for Culinary Arts. An internship brought him to Ithaca, New York where he worked under Italian Chef Giovanni Fresia and French Chef Etienne Merle.
Chris worked as Executive Sous Chef at The Water Club and One if by Land, Two if by Sea in Manhattan before relocating to Oklahoma City.
In Oklahoma City, Chris teamed up with Robert Black to open The Museum Café in 2002 before doing short stints as Executive Chef at The Renaissance Hotel and Cascata Restaurant. Robert and Chris’ paths crossed again at Good Egg Dining Group, where Chris has served as Executive Chef since 2008.
Chris’ broad influences can be seen in A Good Egg’s 8 different concepts, including Red Prime Steakhouse, Republic Gastro Pub and Kitchen no. 324.
[button link=”https://www.frugeseafood.com/cold-smoked-scottish-salmon-tartine-with-togarashi-mayo-and-salmon-roe/” color=”pink” newwindow=”yes”] Cold Salmon Recipe[/button]