Chef Chris Sherrill was born and raised in Eufaula, Alabama. Chris knew at an early age that he wanted to cook. All throughout his time in Boy Scouts (Eagle Scout, Class of 1992), he honed his campfire and wild game cooking skills. In high school, the urge to cook was overwhelming and the thought of being a professional chef was equally inviting. In 1995, Chris entered The National High School Recipe contest sponsored by Johnson & Wales University. Chris’ dish of Fruit Stuffed Quail with Orange Cranberry Sauce was Alabama’s winning recipe! It also awarded Chris a scholarship to Johnson & Wales University in Charleston, SC. During his time at Johnson & Wales, Chris gained the knowledge he needed to bring his talents to the table.
In addition to being a professional chef and restaurateur, he and his wife, Jenny, have 4 children. Chris enjoys hunting, fishing, coin collecting, metal detecting, and of course being a Father.
In 2012, Chris was one of eight chefs from the Gulf Coast selected to showcase the rich culinary heritage of the region for the American athletes and their families at the London Olympics.
Chris is the Co-Founder of NUISANCE Group. NUISANCE Group is a 501(c)(3) non-profit driven to raise awareness of invasive, underutilized and sustainable fish, flora and fauna. NUISANCE Group has spearheaded the movement to help eradicate invasive species such as lionfish, wild boar and kudzu. The group also introduces consumers to other unfamiliar species by working with bycatch or “trash fish” caught by both commercial and recreational fishermen. Another component of the group’s mission involves reducing food waste by showcasing ways to use food items which are past their prime or which are typically not used.
A fierce culinary competitor, his recipes and presentations have garnered numerous accolades, including winner of the 2012 Alabama Festival of Flavors; winner of the 5th annual Hangout Oyster Cookoff Best Booth, Best of the Gulf, and People’s Choice; winner of the Perdido Key Wine and Arts Festival for four consecutive years (2013, 2014, 2015, and 2016); and was named one of AL.com’s “Top 10 Best Burger on the Island.” Chris was also a finalist in the Alabama Wildlife Federation’s Wild Game Cookoff (winning the coastal competition) and represented the State of Florida in the 2016 Great American Seafood Cookoff in New Orleans, where he finished in 4th place.
In 2015, Chris won the Zatarain’s Shrimpfest Restaurant Challenge, which earned him a coveted Golden Ticket to compete in the World Seafood Championship, where he finished 3rd in the world! Following the 2015 event, Chris successfully persuaded Mike to relocate the World Food Championships to his hometown of Orange Beach, Alabama. After competing in the 2016 World Seafood Championship, Chris hung up his competition apron and is now serving as a Culinary Ambassador for the World Food Championships.
Chris considered 2016 his best year to date. He won the Perdido Key Wine & Arts Festival for the 4th consecutive year and went on to win the Wharf Uncorked Wine & Food Event in Orange Beach where he won three different categories. Chris was a finalist for the Alabama Restaurant & Hospitality Association’s “Spirit Award” and he was named to Mobile Bay magazine’s “Top 40 under 40” list of most influential people. The Coastal Alabama Business Chamber also recognized his efforts as a culinary ambassador for Coastal Alabama by awarding him the “Sand In My Shoes” award (only the second recipient). In late 2016, he joined his long time culinary hero, Chef John Folse, at “Dining By Design” in Baton Rouge.
After his 5th year as Managing Partner and Executive Chef of the Flora-Bama Yacht Club, in Perdido Key, Florida, Chris has turned his attention to a new project. In addition to this future business adventure, Chris continues to serve as a culinary ambassador for the area and looks forward to serving innovative, delicious dishes to friends old and new.
2017 proves to be another fantastic year for Chef Chris! He has been honored with several Culinary Ambassador Titles including World Food Championship, Certified Angus Beef and Alabama’s Monroe Sausage. He has just returned Cape Verde Africa to serve as a Chef Ambassador helping promote that countries rich agricultural and seafood resources.