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Chef Chris Hastings’ Recipe for Success

UPDATE: Due to unforeseen conflicts, Chris Hastings will not be joining us for our November meeting, but we hope to reschedule him soon. Stay tuned for a new November speaker update soon.

Chris Hastings is the owner and award-winning chef of Hot and Hot Fish Club, a nationally recognized seafood restaurant in Birmingham, Alabama that is known for serving some of the freshest and most refined dishes in the region. After opening the restaurant with his wife in 1995, Hastings has since been awarded the James Beard Best Chef: South award, as well as the Robert Mondavi Culinary Award of Excellence.

Hastings and the Hot and Hot Fish Club have been featured on the Food Network’s “Best of,” NBC’s “Roker on the Road,” The Today Show, and the CBS Morning Show. The restaurant has been featured in several publications as well, including Southern Living, The New York Times, and USA Today. In February of 2012, Hastings competed in Food Network’s Iron Chef America, where he triumphed over Chef Bobby Flay in “Battle Sausage.”

Hastings is also the author of The Hot and Hot Fish Club Cookbook, A Celebration of Food, Family and Traditions that was selected as a finalist for the International Association of Culinary Professionals’ annual Cookbook Awards in 2010.

Aside from his personal culinary career, Hastings is a consultant and culinary advisor to restaurants around the country. He serves as the director of the Bocuse d’Or USA Foundations’ Culinary Council and serves on the Alabama Seafood Commission. Hastings and his wife Idie live in Birmingham with their two sons, Zeb and Vincent.

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