A Connecticut local, Chris Bateman started his culinary career in Stamford in various restaurants and catering companies. Chris is a graduate of The Culinary Institute of America in New York where he majored in Culinary Arts.
Chris then joined the Four Seasons as Sous Chef for The Pierre Hotel in New York and later for The Four Seasons Resort in Maui as the Chef de Cuisine for three outlets as well.
Chris then joined Jumeirah in 2006 as the Executive Sous Chef for the Essex House in New York. In 2011 he joined the pre-opening team of Jumeirah Creekside Hotel as Executive Chef & acting Food & Beverage Director during the initial stages of planning and development. Chris has worked with several pre-opening projects such as The Meydan Hotel & Jumeirah Zabeel Saray where he worked as the Senior Executive Sous Chef. Chris also worked in Jumeirah Emirates Towers as the Senior Executive Sous Chef.
Hawaii and the Four Seasons came calling again as Chris left Dubai to be the Executive Chef of the Four Seasons Hualalai. Aaron Sanchez was able to bring Chris back to CT as Executive Chef of Paloma Restaurant, in his home town of Stamford CT. After consulting on a few projects in various areas, including a few Marcus Samuellson projects. Chris has moved to open Harlan Brasserie and the Goodwin Hotel in Hartford CT, which later transitioned into Porron & Pina for Chef Tyler Anderson ensuring the consistent service of high quality and interesting dishes.
Crafted By Hand Café 167 Orange Street, New Haven, CT Mon-Fri: 6:30am-3:30pm | Sat-Sun: 10am - 3:30pm (Hours are subject to change)