Q&A With Chef Christopher Morales from The Chef's Table

“The relationship between me and my food in the foreground is the passion shown in every plate.”

This talented chef at The Chef’s Table in Melbourne, Florida has his own passion and stye to share with the world. Please enjoy this interview showcasing who this chef is and why he began his culinary journey!

Tell us about your cooking style?

I like my cooking style to be 100% completely different from the rest as any chef would like it to be. I love to work with the seasons, even if Florida doesn't have any seasons besides hot, that give us the freshest products and local ingredients. I love to "deconstruct" something and have a guest try an element of the dish, then try the composed dish with all the elements and see how everything works together, the sweet, the salty, the spicy, etc.

How long have you been a chef?

I have been in the restaurant business since I was 16, which is 19 years, but took over my first kitchen at 20 years old. I have worked in Los Angeles, Seattle, Florida, have been accepted into a Michelin restaurant in New York, and have had numerous offers across the United States.

What do you look for in a great pork product?

What I look for in a pork product is consistency and size. I would like the hogs to be approximately the same size, which tells me that they will have approximately the same marbling and texture. If a guest gets a pork chop in May and comes back in July, I want them to have the same experience when they come back. And of course the fat content will make it tender and not dried out.

Why do you choose Cheshire Pork?

I choose Cheshire Pork due to the fact that they have always had amazing products that come from the United States. I have been using the product for years. To me Cheshire is the Wagyu of steak, only leading to Kurobuta being Kobe beef. So any domestic pork in my kitchen, will always be Cheshire. And quite honestly, very affordable for the quality of product they sell.

Give us one sentence on why you love to cook?

I love to cook because it is my interpretation of an expression that is translated from my vision onto someone's palate, the same way an artist paints to express their vision through artwork.

“Focus on the tasks in front of you;
Not the misery and envy behind your back.”