The heat and ferocity of the kitchen is what inspires Chef Kris’ creative outlet. In the kitchen since a young age, his culinary passion was born from cooking alongside his mother and fishing with his father. At the age of just 25 he landed his first Head Chef position and now serves as the Executive Chef of The Carbon Bar. When creating dishes, Chef Kris pulls all his favourite food, flavours and cooking techniques from past experiences to create cuisine that tastes as good as it looks. The Carbon Bar has impacted his cooking through the use of smoke and wood, often experimenting with smoked ice cubs, liquid gels, liquid nitrogen, and more.