Christopher Eddy

As a Southern California native, Chef Christopher Eddy began his education about fresh seafood at an early age fishing the local beaches and Sierra Nevada Mountains. Earning his Eagle Scout taught him the importance of preserving and respecting what nature has to offer, which has echoed in his mind throughout his cooking career. Chef Eddy decided to expand this knowledge and passion for food at the California School of the Culinary Arts, Le Cordon Bleu. After graduating, Chef Eddy worked his way through the kitchens of Roy Yamaguchi, where fresh seafood and great purveyor relationships are of paramount importance. Being a true local boy, Chef Eddy has remained in the Los Angeles area finding a home in Mark Peel’s iconic Campanile restaurant, which is highly regarded for its farm to table approach and where fresh ingredients reign supreme.