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Chris Mcmullan

Chef De Cuisine

Chris took his first job with Tony Maws as an extern after culinary school. After spending time in the Craigie kitchen, he was quickly rewarded the nickname "Sprinkles." Chris spent two years as Craigie's sous chef before he took a year off to travel in Spain and then time with family in Seattle. McMullan has picked up techniques in world class kitchens like Bouley in New York City and El Celler de Can Roca in Girona. When he's not making delicious food, he's listening to Robyn, building bike wheels, or practicing his latte art. It's gotten pretty good.