Christina Machamer Biography

t is hard to say where my culinary journey began.  I was born in St. Louis, and began working in restaurants at the age of sixteen.  Following a brief stint as a pre-law major in college, I realized that my path lay in the hospitality industry.  After an apprenticeship for world renowned chef Larry Forgione at An American Place, I began my formal education at Forest Park Community College in 2003.

Having attended classes for nearly two years, I realized that if I wanted to make it in the industry, I needed a stronger degree.  After traveling through Europe and the United States looking for a school, I decided to attend The Culinary Institute of America in the spring of 2006.

I completed my externship while working for the Caneel Bay Resort on the isle of St. John, in the U.S. Virgin Islands.   After returning to The Culinary, I withdrew between my fourth and fifth terms to film the fourth season of Hell’s Kitchen.  We wrapped the series in late October of 2007, and I returned to The Culinary to complete my degree in February 2008.

After graduation, I returned to St. Louis for the airing of Hell’s Kitchen season Four.  During this time, I assisted  my friend and mentor, chef Cary McDowell,in the kitchen of the former Revival Restaurant.

The secret of my triumph in Hell’s Kitchen was revealed in  July 2008, and following a whirlwind publicity tour, I relocated to Los Angeles as the Executive Sous Chef at the aptly named Gordon Ramsay at the London West Hollywood Hotel. In the fall of 2008, we received our first Michelin star, having only been open a few months.  Under Gordon’s tutelage I was able to realize my potential, and flourished under the banner of standards and professionalism.

After my contract ended, I took some much needed time off to study wine and viticulture at The Culinary Institute at Greystone in Napa Valley.  This September I passed the Certified Sommelier exam with The Court of Master Sommeliers, based out of London.

I returned to the professional kitchen last October, as a member of the opening team at Thomas Keller’s Bouchon Bistro in Beverly Hills.  We opened with as much hype as “the second coming,” and received an amazing three star review from the LA Times within a few short months.

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