Chef Chris LaCasse is the Executive Chef at The Chart House in Annapolis, MD.
Executive Chef Chris LaCasse grew up in Cambridge, a small town in upstate New York. His journey in the hospitality industry began at the age of 14 as a dishwasher at a popular ski resort. Chris’s professional career started when he earned his degree from the Florida Culinary Institute in West Palm Beach, Florida. After graduation, he took his first job with Landry’s Inc., at Charley’s Crab in Palm Beach Florida, where he was quickly promoted to sous chef. Landry’s gave Chef Chris the opportunity to travel across the country as an aspiring chef – as there were various locations in the restaurant group nationwide. From Charley’s Crab, he moved on to The Crab House in Jupiter Florida as a sous chef.
His experience at the Crab House led him to his next journey at The Chart House in Alexandria, VA, where he continued to learn the restaurant industry as an ambitious sous chef. With the Chart House he went to Cincinnati and Lake Tahoe. Finally, in 2011 at the young at of 27, he got his dream promotion to Executive Chef at The Chart House Annapolis. With a new management team, Chef helped to turn Annapolis into one of the premier Chart House’s in the country. He continues to run the culinary team in Annapolis and the business continues to excel under his leadership.
Chef Chris’s culinary philosophy and passion is in discovering flavor combinations that are outside of the box. Chef Chris thrives on preparing dishes with flavor profiles that one would not normally put together, but end up forming a culinary masterpiece to please any palate. He loves that Keany Produce provides him with the ability to source produce locally and support local farmers. Chris balances his culinary career with time spent with his family, something he values greatly. Additionally, he enjoys spending his free time outdoors, in his garden, hiking or paddle boarding on the water. He spends as much time as he can with his son(dog) and companion, Maxwell. One day he hopes to open up his own food truck, where he would be able to share his own creations with the masses on a more intimate level.