Meet Flyte's World-class Staff
Whether in the kitchen or the classroom, it is Chef Christopher Stallard’s love of learning that has evolved into a life-long practice. For this Chef, self-education and the education of others has become the way to celebrate life to its fullest, through extraordinary food and limitless passion. It is this passion for learning that continuously fuels Stallard to push the culinary boundaries of his craft.
Chef Stallard relies on an extensive background in the kitchen gleaned from more than a decade of study around the Southeast United States. While serving as Executive Sous Chef at the Orangery in Knoxville, Tennessee, Stallard traveled to Yountville, California for a stage at The French Laundry with Chef Thomas Keller. During this time, he also assumed the role of Pastry Chef, where he developed and executed a new dessert menu before leaving to assume the Executive Chef position at Knoxville’s Little Star Restaurant. While at Little Star, Stallard competed in the Sixth Annual Bacardi Recipe Classic where he took the Best of Show title. Never satisfied with the status quo, Stallard returned once again to the Orangery to become Executive Chef and consequently earn the AAA Four Diamond honor for the restaurant.
Prior to working as Flyte’s Executive Chef and Pastry Chef, he served as Executive Chef and Pastry Chef at Bistro by the Tracks in Knoxville, TN. Before that, Stallard was Chef de Cuisine at Tristan under Chef Nate Whiting, also serving as Tristan’s interim Pastry Chef while Teaching Full time at The Art Institute of Charleston. During his tenure at the Art Institute, Christopher worked numerous Wine & Food Festival events, participated in Chef’s Feast, and Guerilla Cuisine.
Stallard began his education at the University of Tennessee in Knoxville and later transferred to Johnson & Wales University in Charleston, SC where he eventually became a Teaching Assistant for the University. He graduated Summa Cum Laude with an A.A.S. in Culinary Arts, a B.S. in Food Service Management and was awarded a medal for excellence in French Classical Cuisine as well as The President’s Award. In June 2010, Stallard received the Outstanding Faculty Member Award (Faculty Member of the Year) at the Inaugural Commencement Ceremony for the Art Institute of Charleston. He also spent his summer break in 2010 honing his skills by completing a stage at Alinea Restaurant in Chicago.