SpringHouse Staff

Chefs Rob McDaniel and Chris Hastings have a long history from their work at the Hot and Hot Fish Club. “From the early days, I knew Chef McDaniel would become a culinary leader in this part of the world, if he so chose,” says Chef Hastings. When Russell Lands on Lake Martin approached him about the SpringHouse project, Chris knew it would be the perfect opportunity for Rob to practice his incomparable skills and knowledge of Southern traditional cooking and present exceptional products from local producers in a modern way.

Chris Hastings, Culinary Advisor
Chris developed his love for and relationship with food during family vacations spent in the low country of South Carolina.  He graduated from the Johnson & Wales Culinary School in Providence, Rhode Island and then returned to the South (Atlanta) in 1984 to work at the Ritz Carlton. In 1989, Chris and his wife Idie moved to San Francisco, where Chris opened the Lark Creek Inn with Bradley Ogden, who left a tremendous influence on Chris’ culinary education. While in California, Idie attended the California Culinary Academy and worked at Jeremiah Towers’ famed Stars Café and Wolfgang Puck’s Postrio, and honed her bakery skills at Patisserie Francaise.   

In 1995, the Hastings returned to Birmingham to open the Hot and Hot Fish Club where Chris focused on the dinner menu and Idie used her pastry experience to develop the dessert menu. Today, although the menus change daily to highlight the best possible products available, several signature items remain: the Hot and Hot Shrimp and Grits made with Country Ham, Fresh Thyme, Tomatoes and Ver Jus is always a favorite among the locals, and Elton’s Chocolate Soufflé with Fresh Cream continues to be the preferred ending to many meals at the restaurant.

Chris also serves as a consultant and Culinary Advisor to restaurants and restaurant groups across the country and is an Alabama spokesperson for Wild American Shrimp. Idie and Chris live in Birmingham with their two sons, Zeb and Vincent.

Rob McDaniel, Executive Chef
After graduating from Auburn University with a Bachelors degree in hotel and restaurant management in 2002, Rob headed north to Montpelier, Vermont where he studied at the New England Culinary Institute. During his time at NECI Rob began to appreciate sustainable living and cooking, supporting local and organic farmers, and the importance of using local resources. Before leaving NECI Rob moved to Grayton Beach, Florida were he worked for chef Johnny Earles at Criolla’s. Upon graduating from NECI in 2004 Rob moved back to the south, where he worked as sous chef for Chris and Idie Hastings at their Birmingham-based Hot and Hot Fish Club.Taking the skills that he learned at NECI and the Hot and Hot style, he began to realize that southern food and sustainability are intricately tied.

In 2007, Rob left the Hastings to continue his culinary path with Jim N Nicks BBQ as a chef. Two years later, Rob got the opportunity that he had been looking for when Russell Lands on Lake Martin asked him to work on their SpringHouse Restaurant. SpringHouse has allowed Rob to express his love for sustainable southern food and the preservation of its methods.