Meet the Chef
Christopher Stevens CEC
It all started with a stool, spatula, cast iron pan and two eggs at the ripe age of 4 years old. This is when my career began as a Chef and never really showed any sign of slowing down. I decided at thirteen years of age I wanted to be a Chef and knew that food is what I wanted to be around.
I studied at the Culinary Institute of America in Hyde Park, NY and also completed training with Certified Master Chef Ed Jano in Garde Manger, special training in Ice Sculpting and Advanced Italian Cuisine. I completed my internship at the Hyatt Waikoloa in Hawaii with world renowned Chef Rene Metler.
After graduating from culinary school I flew out to Aspen, Colorado where I worked at the famous Poppies Bistro Café, attaining a Four Star status during my two year tenor there. Since then I have been the Executive Chef at the Cherry Valley Country Club in Skillman, New Jersey, Chef/Owner of Casabona Restaurant in Princeton, New Jersey, Chef/Owner of La Mezzlauna Restaurant, Executive Chef of The Paris Catering Company in Princeton, New Jersey, Regional Chef with Wolfgang Puck Catering in Philadelphia, Pa and recently Director of Culinary for Xfinity Live! Philadelphia. Christopher has now brought his talents to Bucks County opening Scappa Brick Oven Trattoria offering Artisan Pizza and Authentic Italian Fare.
In 1998 Christopher Stevens was honored with the New Jersey Chef of the Year by the Chaine des Rotisseurs. He has also been recognized by the American Culinary Federation for Participation in both the James Beard Awards and the Governor’s Inauguration Ball. He has personally cooked for well-known celebrities like Cher, Chevy Chase, Bill Walton, Billy Joel, Dr. Ruth, Baryshnikov and Celebrity Chef Tom Collichio just to name a few. Christopher has also written articles in Bloomberg News on Wild Salmon, Life of a Chef and several Gourmet Recipes.