Chef, Owner, Pastry Chef/Baker
About Chris Bleidorn
Chris attended Johnson and Wales in Providence, Rhode Island while living in his hometown of Hingham, Massachusetts. He later moved to California to work as Sous Chef at Nine-Ten Restaurant in San Diego. After six years of working for Jason Knibb, Chris then went on to work at several Michelin Star restaurants. This included spending a year under the tutelage of Grant Achatz at Alinea in Chicago. Prior to Birdsong, Chris’s influences and experience come from roles such as Pastry Chef at Corey Lee’s Benu and Chef de Cuisine at both Atelier Crenn and Saison restaurants in San Francisco.