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  • Introducing Chris Schlesinger

    Chris Schlesinger is the chef and co-owner of the East Coast Grill in Cambridge, Massachusetts, where the menu can be characterized by “bright flavors, super-fresh seafood, live fire, and BBQ.”

    He is the coauthor with John Willoughby of five cookbooks: the James Beard Cookbook Award winner, The Thrill of the Grill; Salsas, Sambals, Chutneys, and Chowchows; Big Flavors of the Hot Sun; Lettuce in Your Kitchen; and License to Grill. They also have a monthly feature in The New York Times, and have written numerous articles for magazines such as GQ and Food & Wine. Chris is also a contributing editor for Saveur magazine.

    An accomplished cooking teacher, Chris has taught culinary students at his alma mater, the Culinary Institute of America, at both the New York and Napa Valley campuses. He was the winner of the 1996 James Beard Awards Best Chef of the Northeast. He has appeared on dozens of television shows around the USA to talk about food and cooking, has been a guest speaker at numerous conferences, and has been featured in over 200 magazine and newspaper articles.

      JamaicanJerkRub_ChrisSclesinger_FeaturedImage

      Cooking with...

      Jamaican Jerk Rub Recipe

      With Chris Schlesinger

      A taste of the Caribbean.

      InnerBeautyHotSauce_ChrisSchlesinger_FeaturedImage

      Cooking with...

      Inner Beauty Hot Sauce Recipe

      With Chris Schlesinger

      Have your own Hell Night at home.

      HellNightSchlesinger_FeaturedImage

      Beyond the Kitchen

      Hotter than Hell

      With Chris Schlesinger

      How Hot Can You Take?

      Chris Schlesinger Executive Chef

      Executive Chef

      On the Hot Seat

      With Chris Schlesinger

      A Vibrant Dance of Flavors

      Spice It Up

      Spice It Up

      With Chris Schlesinger

      “One of the things you learn when you work with strong flavors is to contrast and balance.”
      – Chef Chris Schlesinger