Chris Frazier

Chef de Cuisine, L'Artusi

Oregon native Chris Frazier's first job in the food industry was working the saute and pantry stations at the French restaurant Marché, in Eugene, Oregon in 1998. He would then move to Portland, Oregon, where he worked at several of the city's top restaurants, including L'Auberge and Il Piatto.

As sous chef at I1 Piatto in Portland, Frazier helped design and develop the various menus, spending 15-hour days as part of a two man/two station line prepping, cooking and plating everything on the menu. In addition, he cured the prosciutto, pancetta, and smoked salmon in-house.

After leaving Il Piatto, Frazier spent two years at Portland's Fratelli, an Italian restaurant focusing on fresh, seasonal ingredients. There he worked the fish and saute stations, coming up with innovative fish and pasta specials utilizing ingredients from local farmers. His final move in Portland brought him to Masu Sushi, where he further explored and developed his passion for seafood.

Since moving to New York City, Frazier has worked at Bouchon Bakery, Del Posto, and, most recently, as the Chef de Cuisine at dell'anima. He brings the same playful yet serious cooking style that was on display at dell'anima to the open kitchen at L'Artusi.