About Chris Hoey
A California native, Chef Chris began his culinary journey when he enrolled at the California School of Culinary Arts. After graduation, Hoey worked for the Hilton Hotel in Glendale, CA until working his way through the ranks, being rewarded with the Sous Chef position at The Raymond in Pasadena, CA. After relocating to Seattle, Hoey was hired as the Chef de Cuisine at Miller's Guild, working under James Beard Award winning chef, Jason Wilson. Wanting to expand his culinary skills, Hoey accepted the position of Executive Sous Chef for Naka, and has since been promoted to Executive Chef of Adana.