Christopher Blobaum

Christopher Blobaum has a diverse and extensive work experience in the hospitality industry. Christopher began their career as a sous chef at Four Seasons Hotels and Resorts, where they were a part of the opening team for a five-star and five-diamond hotel. Christopher then worked as an executive chef at the Beverly Pavilion Hotel before joining Kimpton Hotels & Restaurants. Christopher also served as the executive chef at JC Resorts, where they specialized in wedding events. Christopher later became the chef/partner at Wilshire Restaurant, receiving acclaim and recognition for their organic and sustainable menu. Christopher's career continued to progress as they became the executive chef at Auberge Resorts Collection, overseeing multiple dining venues at a luxury low country resort. Christopher then joined Liberty House Restaurant Corporation as the corporate executive chef before assuming their current position as the vice president of food and beverage at Legacy Ventures Hospitality.

Christopher Blobaum has studied Culinary Arts at both the Culinary Institute of America, where they earned an A.O.S. degree, and the Des Moines Area Community College. No further information is provided about the start and end dates of their education at these institutions.