One of America’s most promising young culinary stars, Chef Chris Manning brings a sophisticated balance between classic Old World technique and dynamic New World style to Domaine Chandon—much like its approach to wine.

Inspired by his exposure to some of the world’s finest kitchens, Chris enrolled at San Francisco’s prestigious California Culinary Academy, where he earned a professional degree in 2000 and worked under acclaimed chef Laurent Manrique at the Campton Place Restaurant. While honing his culinary skills, Chris developed an interest in wine and relocated to the Napa Valley where the young chef could fully appreciate the lyrical interplay between food and wine in the midst of one of America’s culinary meccas.

In 2001, Chris joined étoile at Domaine Chandon and his talent was quickly recognized. “One of the reasons I was drawn to The Restaurant at Domaine Chandon,” recalls Chris, “was its uncompromising commitment to excellence in both the culinary and winemaking crafts. It was an opportunity for me to cultivate both of my passions.” Ever since, Chris has been an integral part of creating one of the finest food and wine experiences in the country, working side-by-side renowned chefs and winemakers.

In early 2005 Chris was sent to Moët & Chandon in Epernay, France to further refine his culinary skills under legendary chefs Pascal Tinguad and Bernard Dance. While in Europe, he also dined at Michelin-starred restaurants. The experience added yet another dimension to his keen sense of food and wine pairing and prepared him to take on the position of top toque at étoile in the summer of 2005.
       
He describes his culinary approach as a blend of various influences: “Naturally, I incorporate many fresh and seasonal California ingredients and apply a strong sense of French technique, but I like to incorporate subtle flavors that surprise and excite the palate and that create extraordinary wine and food pairings.”

Chris respects both the simply fresh as well as the richly luxurious ingredients he works with. Now at the helm of one of the Bay Area’s most renowned and celebrated restaurants, his classic technique and contemporary cooking style converge with his passion for wine to create an experience that is vibrantly alive with the flavors of California’s Napa Valley.