BIO| CHRISTOPHER LANDERS | I attended William Rainey Harper College where I received an associate’s degree in fine arts. I soon moved to Colorado where I began my culinary profession. I started working at a few restaurants learning the ins and outs of the industry, and began climbing the ladder to becoming a pastry chef at Copper Mountain Ski Resort. After years of providing breads and pastries to the different outlets, restaurants and banquet halls, I took a head pastry position at the new Rock Resort, The Living Room at One Ski Hill Place at Breckinridge Resort. This opened new doors and levels of creativity for me. I was not only providing bread and pastry for the mountain, but also writing seasonal dessert menus for the restaurant and overseeing a crew. From here I went on to head a couple banquet kitchens for Breckinridge Ski Resort lasting for a few years. This was a great advance in career, consistently preparing different styles of cuisine. From plated events such as wedding receptions to buffet style business lunches and dinners, this helped me to dial my preparations and time effectiveness. I found myself move on from here to executive chef and open a few restaurants in the town of Breckinridge thereafter. Developing menus, writing recipes and effectively running the kitchen for several years.

I now find myself private chef at Chefs At Your Breck an Call and couldn't be happier. I find inspiration constantly in the new fusion style thinking on old favorites in this business. I love to put a Hawaiian style sweet and savory twist on old recipes that can be seen throughout my current menus. I am a traditionalist at heart, with an eye for creative detail in my plating’s and look forward to continuing my ongoing skill set in this industry.

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