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Growing up in Indianapolis, Chris’ first kitchen gig at the local Sahms restaurant inspired his taste for a professional food career. After culinary school and college, he cooked for awarrd winning restaurants in Chicago before landmark chefs like Rick Tramanto and Gale Gand tapped Chris to open restaurants and create menus. In 2007, he and his wife Mollie returned home to Indianapolis to open Goose the Market, a neighborhood full-service butcher shop and specialty food and wine market. Chris and Mollie opened Smoking Goose, their wholesale meatery and smokehouse, in 2011.
Recognized by Indianapolis Business Journal among the top “40 under 40” entrepreneurs, Chris was also featured in the Indianapolis Star as one of the top ten entrepreneurs to watch. His work behind the counter at Goose the Market and Smoking Goose has earned him national nods from Bon Appetite, Food and Wine, New York Times, Wall Street Journal, the James Beard Foundation, Slow Food International's Terra Madre and Slow Food USA's Slow Meat initiative, as well as a 2015 Good Food Award and much more.
From one kitchen to another, what’s always remained on Chris’ plate is his commitment to bringing farmstead foodstuffs from the field to the table. Although Chris’ experience has taken him down paths near and far, he knows that the shortest road between the farm and the plate makes for the most delicious meal. Opening his award winning meatery in his native Indianapolis means he gets to work with producers who care as much about their products as Chris does about dinner on the table. That keeps him hungry, and close to home.