For our tenth installment we are excited to welcome Chef Chris Conlon, Executive Chef, Piero’s Italian Cuisine and Chef Partner, Batch Hospitality! Chef Chris will be showing us how to make Fudge, the perfect holiday treat!
Born and raised near Buffalo, New York, Chef Chris spent much of his childhood tending the garden with his grandfather and assisting his grandmother in the kitchen. Watching his grandmother turn fresh ingredients into delicious meals, Conlon became fascinated with the culinary arts at an early age.
After receiving his degree in 1997 from the famed Culinary Institute of America in Hyde Park, New York, Chef Chris worked with several renowned Chef’s like Chef Charlie Palmer in Las Vegas and Chef Michael Schlow in Boston, under who’s tutelage Chef Chris refined his cooking style, which he described as “a basic French background with a fun, American flair.”
In 2002, Chef Chris moved back to Las Vegas and took on the position of Executive Sous Chef at N9NE Steakhouse and opened up new restaurant concepts for the N9NE Group in Dallas and Aspen. In 2009, Chef Chris joined the Light Group and assisted with opening multiple restaurants in Las Vegas, Miami, and Dubai before becoming the Executive Chef for FIX Restaurant & Bar at Bellagio and the Light Group venues at The Mandalay Bay Resort and Casino.
In 2015, Hakkasan Group acquired The Light Group and Chef Chris took on a larger role as Corporate Executive Chef at Hakkasan Group, overseeing the menus and operations of several restaurants in Las Vegas, Santa Monica, Waikiki, Cabo San Lucas, Los Angeles, San Diego, Del Mar & Austin.
In 2019, Chef Chris left Hakkasan to join forces with his new partners Evan Glusman & Wayne Jeffries at the newly founded Batch Hospitality. Together the three share a passion for genuine hospitality and great food.