Chris Beckett

Chef Beckett grew up cooking family meals for himself and his brother, honing his abilities and palate through a willingness to try new things and get creative. No challenge was too intimidating, even at an early age. By age nine he had developed his own recipes and techniques, which were later sharpened at Le Cordon Bleu.

Chris has worked throughout California, from Pasadena to Yountville. Chris has now and for the vast majority of 21 years has set his “roots” on the Central Coast. Chris started his career working with the owners of Schooners Wharf and just after a short while was promoted to Executive Chef, a title passed on from his Chef Eric Copeland. From there, Chris was given the opportunity to expand on his career while staying on board with the “Cousin’s”,

“We opened several more operations in our time together, from Cafe Della Via in 2003, founding Chef to The Crooked Kilt in 2005 (now Pappy McGregors), in 2010 we expanded the successful operation of Pappy’s to San Luis Obispo. In 2014 I was the founding chef to the concept of Fish Gaucho until September of 2019. I loved working for the ambitious duo! There was so much growth we had together. Both as young businessmen and as community members.”

Chris, in 2019, wanted to make a change in operations from being Head Chef of Fish Gaucho, to going into business for himself. The change was made to open his own smaller operation.

“I want to open the biggest - little restaurant in town!”

In the Fall of 2019, Chris embarked on the change over that was a once wildly popular pizza restaurant.

“Chubby Chandlers was such a great establishment, I love the nostalgia of the building. It will lend itself so perfectly to a retro-ish dinner!”

Now have opened the brick and mortar into a revisited street food concept, offering items like Lobster Rolls and Smash Burgers, to handcrafted salads made from organic locally sourced produce.