Chris Henry began his culinary career in the Washington D.C. area at the age of 17 where he gained exposure to the world of food and restaurants as a server at the Old Ebbitt Grill in the Clydes Restaurant Group. By age 19 he had made his way into the kitchen of Black Salt, where he received an intensive study of fish preparation and built his foundation in French culinary techniques. In 2008, he moved to Boston where he worked as Executive Chef for The South End Buttery.
Seeking to diversify his culinary knowledge, Chris accepted a position with Barbara Lynch Gruppo as cook for 9 at Home and in 2011, he was promoted to the role of Chef de Cuisine. Currently, Chris occupies the dual role of Chef de Cuisine for both 9 at Home, where he executes large and small catering events, demonstrations, and in-home private dining, and for Drink, where he endeavors to push the envelope on modern bar food.