Chris Hastings first discovered his appreciation for food during family vacations in the Lowcountry of South Carolina. After culinary school graduation, Hastings returned to the South, accepting a position at the Ritz Carlton in Atlanta where he first learned to apply European influences to Southern cuisine. But, it was on a weekend trip to Birmingham that Hastings met Chef Frank Stitt of the acclaimed Highlands Bar and Grill. The two stayed in touch and it was not long before Hastings relocated to Birmingham to work for Stitt as chef de cuisine, where he also helped to open Bottega, Stitt's Mediterranean restaurant. In 1989, he relocated to San Francisco, to work alongside Chef Bradley Ogden while he opened the Lark Creek Inn. During his tenure in California, Hastings witnessed the rise of the farm-to-table movement first-hand and could regularly be found visiting farmer's markets to source the freshest, local ingredients. In 1991 Hastings returned to Birmingham and opened the Hot and Hot Fish Club in 1995, offering contemporary American cuisine with Southern influences and supporting the work of local artisans in both the kitchen and front of house.
In February of 2012, Hastings competed in the Food Network's Iron Chef: America challenge, triumphing over Chef Bobby Flay in Battle: Sausage. And, just a few months later, was recognized by the James Beard Foundation as the 2012 Best Chef in the South.
Chef Hastings is the 2013 All-Clad Ambassador, "Having used All-Clad in every kitchen I have ever worked in over the last 25 years, including the last 18 years at the Hot and Hot Fish Club, All-Clad has always stood out as best in class of the cookware industry mostly because of their craftsmanship and durability, but equally for their technological advances that continue to raise the bar in cookware performance."