Chris Holt

Chris Holt is an experienced culinary professional with a diverse background in various culinary roles since 2011. Currently serving as a Sous Chef at Wine Vault and Bistro since January 2017, Chris also contributes as an Organic Produce Wizard for Farm Fresh To You and Capay Organic since February 2016, and as a Chef for Barbara Llewellyn Catering & Event Planning since November 2015. Previous roles include Line Cook at Boulevard and Locanda, Cook at Delfina, and Lead Line Cook at Precita Park Cafe. Chris began a culinary career as Sous Chef at Luna Bella Ristorante. Education includes a Culinary and Hospitality Management degree obtained at Daytona State College from 2007 to 2011 and an Associate of Arts degree from 2004 to 2006, along with a high school diploma from Spruce Creek High, completed in 2002.