Chris brings a wealth of expertise to POSH, having worked for some of the top companies in hospitality such as Hyatt Hotels, Hilton Hotels, Whole Foods Market and more. 

Growing up in Montclair, New Jersey right outside of New York City, Christopher was exposed to so many different cuisines and cultures, which contributed to his very diverse pallet. Cooking from the heart was such an integral part of his upbringing; from aunts and uncles catering for some of the most well known people in the Tri-State area; to helping his mother cook on a Sunday afternoon. After graduating high school, he attended Johnson & Wales University in Charleston, South Carolina and later received his degree in Food Service Management from Johnson & Wales University in Charlotte, North Carolina.

He discovered his passion for catering and event management while living in Charlotte when he and a roommate decided to sell individual lunches right out of their small two-bedroom apartment. As clientele continued to grow, he decided to move to Atlanta and take his business to the next level. Chris brings a wealth of expertise to POSH, having worked for some of the top companies in hospitality such as Hyatt Hotels, Hilton Hotels, Whole Foods Market and Compass Group USA as an Executive Chef, and most recently hosting events for the “who’s who” in Atlanta (Real Estate Mogul Allan Gutierrez, Lisa Nicole Cloud of Married to Medicine, Peter Thomas of The Real Housewives of Atlanta, Celebrity Chef Marvin Woods, R&B Group SWV and much more). With his vision and genuine love for the craft, POSH is destined to become the premier choice for upscale chic affairs. 



office 866-823-5474

cellular 973-280-6550





Through in-home cooking classes, students learn how to cook the foods they love to eat in a relaxing environment.

Students choose the date and time of their class, the menu they want to learn, and one of our encouraging and experienced Chef-instructors will arrive to show them the ropes. Classes are approximately 2 ½ hours and are centered around the preparation of a complete meal.




Grilled Chicken with Spinach, Sun-dried tomatoes,

and Smoked Cheese


Flat Iron Steaks with Mushroom Demi and Fried Onion

served with

Roasted Red Potatoes and Grilled Seasonal Vegetables


Champagne - Butter Poached Lobster Tail

with Blood Orange Hollandaise Sauce


Tarragon Seared Beef Tenderloin

served with

Roasted Seasoned Asparagus

and Dauphinois Potatoes


Cumin & Lime Roasted Leg of Pork

with Parsley & Garlic Chimichurri

served with

Sauteed Swiss Chard and Rice con Gandules