CHRIS MORINA

Executive Chef

A New Jersey native, Chris Morina traces his passion for food and cooking to time spent in his mother’s and grandmother’s kitchens, along with his parent’s insistence that he and his brother “just try it” when it came to unknown cuisine. In middle school, he moved to London, England, where he lived for four years. Having access to a wide array of cultures and cuisines, food quickly became the pathway to explore England and much of Europe. As with many chefs of his generation, the travels and stories of Anthony Bourdain also left an indelible impression and showed how food, as a universal language, can create bonds across peoples and cultures.

 

While attending Auburn University’s Hospitality Management program, Chris worked at The Hotel at Auburn University, also spending a summer working for Rob McDaniel at SpringHouse.

 

After graduation, Chris moved to Atlanta to work for southern food icon Linton Hopkins at Restaurant Eugene. Time with Hopkins crystallized his love of southern ingredients and foodways.

Although reluctant to leave his adopted southland, Chris next set his sights on the food mecca that is San Francisco. He spent three years there working at multiple Michelin-starred restaurants, most notably Mourad. When an opportunity presented itself to move to Napa Valley, Chris accepted a position as Events Chef for Farmstead, a combined restaurant, winery, ranch and working farm in St. Helena. While there, Chris expanded his knowledge and appreciation for a broad range of ingredients and techniques, be it vegetables from his backyard garden or the use of spices from distant lands.

 

Not all of Chris’ food experience originated in the kitchen. In 2016, he interned at Long Hungry Creek Farm in northern Tennessee where he worked closely with well-known biodynamic farmer Jeff Poppen. With a workload including saving seeds, harvesting vegetables, moving cattle, shucking beans, or foraging mushrooms, Chris continued his education in southern foodways in a very hands-on manner.

 

In 2020, Chris returned to SpringHouse as executive chef, bringing a modern version of southern classical cuisine. When not in the kitchen, Chris is an avid cyclist and can be found racking up the miles on his road or mountain bikes. Gardening, canning, reading and foraging are other passions that fill his free time.

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

A New Jersey native, Chris Morina traces his passion for food and cooking to time spent in his mother’s and grandmother’s kitchens, along with his parent’s insistence that he and his brother “just try it” when it came to unknown cuisine. In middle school, he moved to London, England, where he lived for four years. Having access to a wide array of cultures and cuisines, food quickly became the pathway to explore England and much of Europe. As with many chefs of his generation, the travels and stories of Anthony Bourdain also left an indelible impression and showed how food, as a universal language, can create bonds across peoples and cultures.

 

While attending Auburn University’s Hospitality Management program, Chris worked at The Hotel at Auburn University, also spending a summer working for Rob McDaniel at SpringHouse. After graduation, Chris moved to Atlanta to work for southern food icon Linton Hopkins at Restaurant Eugene. Time with Hopkins crystallized his love of southern ingredients and foodways.

 

Although reluctant to leave his adopted southland, Chris next set his sights on the food mecca that is San Francisco. He spent three years there working at multiple Michelin-starred restaurants, most notably Mourad. When an opportunity presented itself to move to Napa Valley, Chris accepted a position as Events Chef for Farmstead, a combined restaurant, winery, ranch and working farm in St. Helena. While there, Chris expanded his knowledge and appreciation for a broad range of ingredients and techniques, be it vegetables from his backyard garden or the use of spices from distant lands.

 

Not all of Chris’ food experience originated in the kitchen. In 2016, he interned at Long Hungry Creek Farm in northern Tennessee where he worked closely with well-known biodynamic farmer Jeff Poppen. With a workload including saving seeds, harvesting vegetables, moving cattle, shucking beans, or foraging mushrooms, Chris continued his education in southern foodways in a very hands-on manner.

 

In 2020, Chris returned to SpringHouse as executive chef, bringing a modern version of southern classical cuisine. When not in the kitchen, Chris is an avid cyclist and can be found racking up the miles on his road or mountain bikes. Gardening, canning, reading and foraging are other passions that fill his free time.