Christopher Cryer hails from southern Maryland along the Chesapeake Bay, where he developed a passion for seafood at an early age. Christopher moved to NYC in search of greater knowledge surrounding the restaurant business, so he secured a mentorship under New York native, Chef Julian Alonzo and was under his wing for 5 years. While under his guidance, Christopher was able to take his passion for the business to the next level.
While in New York City, Chef Christopher Cryer worked his way to the top of many kitchens before earning the title of Executive Chef at Seamores. He initially got his start in NYC with Paul Neumans Kitchen in the Lower Eastside, learning the greater importance of quality and growth. Later Chris took a position as Executive Sous with the STARR organization opening up the beautiful Hudson Garden Grill, all while running the culinary program at the historic New York Botanical Gardens. The crossing of paths between restaurateur Michael Chernow and Christopher Cryer was an instant attraction. Michaels concept behind Seamores was a perfect fit for the chef, as the restaurants main focus is to supply customers with the experience and knowledge of local sustainable seafood.
Throughout his growth in New York City, his primary focus still remains the same as his first day stepping into the kitchen, and that is to constantly gain knowledge surrounding his craft and staying true to the products used.