CHRIS CANTRELL

Chef de Cuisine

Chef Chris Cantrell is a Knoxville native who began his career in East Tennessee in 2002.  In 2007, he was accepted to the New England Culinary Institute in Vermont in the Advanced Placement program and graduated at the top of his class. After completing his internship, he spent the following year and a half working in Napa Valley at a Michelin one-star restaurant, Martini House. While working at Martini House, Chris advanced his understanding of food and wine pairings and refined his culinary techniques.

 

Chris moved from Napa Valley to New Orleans in 2010, where he cooked under James Beard nominees, Chef Slade Rushing and Chef Allison Vines-Rushing. In the spring of 2011, Chris moved to Alexander City, Alabama and began working at SpringHouse on Lake Martin. He spent the next three years working for fellow NECI graduate and James Beard nominee, Chef Rob McDaniel.

 

As the Sous Chef at SpringHouse, Chris worked with daily changing menus and became involved in networking with local farms. In 2014, Chris moved back to Knoxville with plans of advancing the local cuisine through seasonality and technique. He is passionate about foraging, working with local farms, and showcasing the exciting and diverse flavors of seasonal cooking.

 

Chef Chris is excited to be back at SpringHouse, working alongside his old friend and colleague, Chef Chris Morina.

LOCATION

12 Benson Mill Road

Alexander City, AL 35010

Phone: 256.215.7080

Fax: 256.215.7081

HOURS

WEDNESDAY - SATURDAY

5 pm - 9 pm

 

SUNDAY BRUNCH

10 am - 2 pm

CLOSURES

In addition to the days we're normally closed, please note the following closures:

 

Saturday, December 12

Chef Chris Cantrell is a Knoxville native who began his career in East Tennessee in 2002.  In 2007, he was accepted to the New England Culinary Institute in Vermont in the Advanced Placement program and graduated at the top of his class. After completing his internship, he spent the following year and a half working in Napa Valley at a Michelin one-star restaurant, Martini House. While working at Martini House, Chris advanced his understanding of food and wine pairings and refined his culinary techniques.

 

Chris moved from Napa Valley to New Orleans in 2010, where he cooked under James Beard nominees, Chef Slade Rushing and Chef Allison Vines-Rushing. In the spring of 2011, Chris moved to Alexander City, Alabama and began working at SpringHouse on Lake Martin. He spent the next three years working for fellow NECI graduate and James Beard nominee, Chef Rob McDaniel.

 

As the Sous Chef at SpringHouse, Chris worked with daily changing menus and became involved in networking with local farms. In 2014, Chris moved back to Knoxville with plans of advancing the local cuisine through seasonality and technique. He is passionate about foraging, working with local farms, and showcasing the exciting and diverse flavors of seasonal cooking.

 

Chef Chris is excited to be back at SpringHouse, working alongside his old friend and colleague, Chef Chris Morina.