Chef Christopher Gentile
Chef de Cuisine
Instilled with a passion for food from the moment he could reach the stove, AVANT Chef de Cuisine Christopher Gentile started with the basics – mastering the perfect breakfast eggs and homemade ravioli from his father. Growing up in an Italian family with a true love for food, Chef Christopher learned valuable lessons from his father early. One lesson he recalls fondly, “You can always add more, but you can’t take it out.”
While in high school, Chef Christopher's family moved to North Carolina from Vero Beach, Florida. Chef Christopher got his professional culinary start at The Inn on the Biltmore Estate in Asheville. He progressed from dishwasher to line cook quickly. During Chef Christopher's freshman year of college, he was promoted to Sous Chef at the prestigious eatery. Spending a total of 3 years as Sous Chef, Chef Christopher focused on learning the basics of French cuisine.
At the age of twenty, Chef Christopher traveled across the US and staged at 4 different Michelin Star restaurants before ending his tour in San Diego. Chef Christopher spent time with the Enlightened hospitality group as a Sous Chef and eventually Chef de Cuisine. Next for Chef Christopher was a renewed focus on the world of fine dining. He became Chef de Cuisine at L’Auberge Del Mar’s Kitchen 1540 and then lead cook at Nine Ten in La Jolla, under the direction of Chef Jason Knibb. After this, Chef Christopher received an offer to have his own restaurant and in 2014 opened Double Standard Kitchenette in San Diego. He then opened Parma Italian Roots in Scottsdale, Arizona. The restaurant won best new Italian restaurant, best new restaurant and Chef Christopher took home the title of best new chef in the Phoenix area.
Chef Christopher longed to return to San Diego, however, and yearned to live in this gorgeous city permanently. AVANT was the right answer. As Chef de Cuisine at AVANT, Chef Christopher is excited to be at Rancho Bernardo Inn and progress the menu at its signature dining establishment. His goal - give every single guest a one-of-a-kind dining experience.