Executive Chef Chris George
Roy’s Pasadena Chef Partner Christopher George is no stranger to seafood. Born and raised in Portsmouth, NH, George grew up with a close connection to the ocean. He tells us, “when I was a youngster, I loved to go deep sea fishing off of Boston Harbor. My Dad and I would have a blast whether we caught anything or not. Also, growing up in Portsmouth, I was right near the docks where lobster fisherman would come in, it was pretty cool to just pick out lobster right out of the ocean and cook them in the sea water...”
Chef George started bussing tables at age 13, and loved the industry so much he wasted no time, enrolling at the Culinary Institute of America as soon as he graduated from high school.
Chef George started with Roy’s in Scottsdale back in 1999, and assisted in the opening of Roy’s Phoenix. He worked his way up through the ranks at Roy’s (line cook to lead line cook to Executive Sous Chef). Chef George moved to California to take over the new kitchen at Roy’s in Pasadena in 2008.
He still loves to cook shellfish, especially lobster. “Cooking shellfish takes skill, most cooks overcook there shellfish and it becomes too hard and loses its sweetness.” He loves a challenge in the kitchen at Roy’s and at home.
“I cook a lot of salmon at home, especially Skuna Bay Salmon. My wife loves to learn how to cook different things, and salmon is pretty forgiving! I also enjoy cooking mussels and clams in simple white wine court bouillon with butter… simple and delicious as an accompaniment too.”
We love having the opportunity to work with a Chef that appreciates fresh seafood of all kinds! In return, Chef George has plenty of nice things to say about his Santa Monica Seafood Sales Representative, John Matthews. “He’s always there for my crazy demands and requests, never says no, and has even picked up the phone at 2am when I forget to order something!”
Thanks Chef George, we think the world of John too!
641 E. Colorado Blvd.
Pasadena, CA 91101