Paul Smith’s College alum, Chef Christian Hunter is intrigued by global flavors, sustainable food production, and nutritional anthropology.
He first encountered diverse cuisines in his hometown of Lexington, Kentucky. As soon as he was earning his own money, he’d spend it checking out the newest restaurants in town from Mexican and Thai to Indian. “It was like I was searching for something,” Hunter recalls. That early childhood exposure all comes to fruition on his plates.
“My culinary journey began in Lexington, Kentucky, where the vibrant blend of Southern hospitality and diverse cuisines sparked a lifelong passion. These early experiences instilled a deep appreciation for food’s power to connect and nourish, shaping my culinary philosophy and influencing my approach to both cooking and leadership. This foundation, rooted in respect for ingredients and a love for tradition, continues to be a driving force,” Chef Hunter recalls.
His signature style focuses on infusing New American fare with unexpected global flavors. He adds zing to locally sourced products with chermoula, freekeh, berbere, house-made garam masala, salsa macha, locally made miso, and many more.
Hunter holds a culinary degree from Paul Smith’s College and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He spent four years in Charleston cultivating relationships with local farmers and also his own culinary identity, emphasizing global flavors. He joined Community Table in Litchfield, Connecticut during the challenging year of 2020. Chef used the time to familiarize himself with area farms and shape the culinary direction of the restaurant.
The Chef also brings his Southern heritage to Atelier-Chicago, where he is a founding partner. Coming from a humble background, he strives to get the most out of everything he brings into the kitchen. Hunter also wants to illuminate the ability of African American chefs to cook amazing food of any cuisine or genre.
Chef Hunter was named as a finalist for the James Beard Best Chef: Northeast in 2023. Later in the year he received the Young Chef Award from the Michelin Guide, earning the restaurant a star from the Guide as well.
Beyond the kitchen, Chef Hunter is committed to inspiring the next generation of chefs, particularly young chefs of color. He believes in mentorship and fostering a more inclusive culinary landscape. This industry has provided him with invaluable opportunities, and he feels a responsibility to give back, creating opportunities and sharing my knowledge and passion. He is committed to championing local food systems, sustainability, and the incredible individuals who make this industry so special.
Chef Hunter will serve as Celebrity Judge for the Cooking and Baking for Scholarships events on Saturday, March 29, 2025.
Learn more about this event at these links:
Recent Accomplishments:
- 2024 Michelin 1 Star (Atelier)
- 2024 Chicago Magazine 50 Best New Restaurants (Atelier)
- 2024 Jean Banchet Rising Star Chef Nominee
- 2024 James Beard Best New Restaurant Semi-Finalist (Atelier)
- 2023 Michelin 1 Star (Atelier)
- 2023 Michelin Chicago Young Chef Award
- 2023 James Beard Best Chef Finalist Northeast (Community Table, Connecticut)
