Christopher St. Cavish
Christopher was a chef in fine dining for a decade; he switched to food writing full-time in 2007. He's written for the Los Angeles Times, Lucky Peach, and The California Sunday Magazine.
Christopher was a chef in fine dining for a decade, including years with Norman Van Aken in Miami and Paul Pairet in Shanghai. In 2007, he switched to food writing full-time and has done that ever since. He focuses on food and culture in China, where he has lived since 2005. He is originally from South Florida and skipped college to cook in restaurants. He spent his early twenties between Miami, Palm Beach, and the Hamptons cooking for rich people at country clubs, restaurants, and private events. He's written for the Los Angeles Times, Lucky Peach, and The California Sunday Magazine.
What's your desert island food?
"Ice cubes. For crunch, to feel like you are eating, to cool down, to hydrate."
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