With only 30 course hours remaining, Christopher Eagle left college and went to culinary school, drawn into the industry by the energy and passion he had experienced while working at restaurants during school. Eagle jumped on board at Johnson and Wales’ culinary program in Charleston, and finished the program in just 15 months.
After school he did what so many culinary grads think they’re going to do—he moved right into a sous chef position at Brasserie Le Coze in Atlanta, Georgia. Eagle’s pre-culinary school experience no doubt lent itself to the task, which led him to his next sous chef position under Chef Troy Thompson at Fusebox. Today, Eagle’s time with Thompson shines through in the refreshing simplicity and elegance of Eagle’s cuisine.
After Atlanta, Eagle moved west to work as executive sous chef at The Ritz-Carlton Aspen, and then moved to LA for an executive chef position at JAAN, the restaurant in Raffles L’Ermitage Beverly Hills. In January 2007 he moved to Boca Raton as the head chef of Cielo, British chef Angela Hartnett’s first venture in the United States.
Post Boca, Eagle became a private consultant at restaurants in the Southeast, and in summer 2010, he moved to Cape Cod, working as the chef de cuisine for the Chatham Bars Inn. Most recently, Eagle returned to consulting at the Viceroy Hotel in Miami.