Chef Chris

CHRISTOPHER MOLYNEUX, EXECUTIVE CHEF

With a cooking style inspired by his New England upbringing and a shared love for all things local, Christopher Molyneux was an ideal match to helm the kitchen of James Beard-nominated chef, Dean James Max in his newest venture, Parallel Post at the Trumbull Marriott Merritt Parkway.

Molyneux has a strong relationship with the local farmers and ranchers, which dates back to his early teen years spent under the tutelage of Paul Patrigini, executive chef of Captain’s Galley in West Haven Conn. However, cooking wasn’t always in the cards, before graduating from Johnson & Wales University, Molyneux was studying to be a marine biologist at the University of Connecticut.

“Chris’ knowledge of the local market and appreciation for marine life was refreshing,” says Max. “It is important that whoever is helping bring the Parallel Post vision to life believes in like-minded food ethics – I couldn’t have picked someone more passionate for the position.”

Molyneux prepares food with mindful diligence, championing the community through the use of local ingredients.

“My cooking style has always honored the farm-to-table approach, long before it became a trend,” says Molyneux.  “Chef Patrigini taught me that supporting your local community and showcasing what is ripe, fresh and in season is a chef’s diligence.”

His strong sense of community travels beyond the kitchen. Molyneux is an avid supporter of March of Dimes, a devoted participant of the Icy Plunge for the Cure and an active volunteer at Lincoln Technical Institute, at which his entry in the Connecticut Iron Chef 2012 competition resulted in the win of “Best Entrée.”

 

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1 Comment

  1. Parallel Post "Farm to Trumbull" Summer Farm to Table Dinners · June 11, 2014

    [...] cocktails, we were served two appetizers: Bison Tartar and Coffee Cured Salmon. Executive Chef, Chris Molyneux and Chef de Cuisine, Ali Goss enlightened us with stories about how the cuisine was chosen and [...]