MADE BY Chris
Christopher Burt - Chef Bio
With over 30 years experience in the industry The Mytton & Mermaid Executive Chef Christopher Burt, grew up in the kitchens of his mothers restaurant in Yengama, Sierra Leone where he gained his love for food.
After trying at The Savoy & Le Manior aux quit Saison, he moved to Shropshire & gained his reputation as a chef.
After getting the travel bug from his parents, a trip to South East Asia changed his world.
On his return, Chris went to work at Shrewsbury’s iconic Peach Tree Restaurant where he quickly made his mark on the restaurant scene & became a director.
After penning the self titled Momo-No-Ki cook book (acclaimed by New York Times food critic Peter Kaminsky) , he then went on to open Momo-No-Ki ramen bar, a first for the Midlands.
Working predominantly with local suppliers & artisans, Chris went on to be a firm favourite at Shrewsbury food festival, eventually running the cookery school & the Chef Demo Stage.
With travel being very important, Chris has gained numerous stages around the world, from charities in Thailand & Colombia to the hustle & bustle of the New York restaurant scene.
Never being one to rest on his laurels, he also works as a Consultant Development Chef for Finnebrogue Artisan in Northern Ireland, creating new dishes & flavour profiles for premium Uk food retailers.
Chris is currently working on projects with Luker chocolate in Columbia alongside industry food magicians MSK Ingredients.
Chris now heads up The Mytton & Mermaid creative culinary team
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