MEET EXECUTIVE CHEF, CHRIS EDWARDS
Executive Chef Chris Edwards brings decades of culinary experience and leadership to Stillwater & Stone, with a career spanning acclaimed restaurants, luxury resorts, high-volume concepts, and multi-location hospitality groups. Most recently, he served as Executive Chef at Sixty Vines in Washington, D.C., leading a large culinary team while overseeing quality, consistency, and kitchen operations.
Previously, Chef Edwards served as Corporate Chef for Creative Food Group, overseeing eight independent outlets, and spent nearly four years as Executive Chef with Jamie Leeds Restaurant Group. Earlier, as Chef de Cuisine at Salamander Resort and Spa, he helped lead 10 outlets and a culinary team of approximately 60 cooks and stewards.
Chef Edwards’ accomplishments extend well beyond the kitchen. He is a three-time James Beard House invited guest chef, a Food & Wine People’s Best New Chef nominee, and a Chopped Champion from Season 46. His culinary journey also included stages associated with acclaimed Spanish restaurants El Bulli and El Racó de Can Fabes.
A Johnson & Wales University Culinary Arts graduate, Chef Edwards brings his extensive experience to Stillwater & Stone with a focus on thoughtful cuisine, strong execution, and genuine hospitality—creating memorable dining experiences that keep guests coming back.
LEARN MORE ABOUT CHRIS EDWARDS
Chris Edwards is the Executive Chef at Stillwater & Stone, bringing decades of culinary experience from acclaimed restaurants, luxury resorts, and multi-location hospitality concepts.
Chef Edwards has held leadership positions with Sixty Vines, Creative Food Group, Jamie Leeds Restaurant Group, and Salamander Resort and Spa, with extensive experience in menu development, restaurant openings, culinary operations, and team leadership.
Yes. Chef Edwards was nominated for Food & Wine People’s Best New Chef, has been an invited guest chef at the James Beard House three times, and was a Chopped Champion on Season 46.
Chef Edwards earned an AAS in Culinary Arts from Johnson & Wales University and expanded his experience through stages associated with renowned Spanish restaurants El Bulli and El Racó de Can Fabes.
Chef Edwards brings a combination of culinary creativity, operational expertise, and hospitality leadership to Stillwater & Stone, with a focus on thoughtful menus, consistent execution, and memorable guest experiences.