Chris Young

Chris Young opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington. He left behind his doctoral work for a job as commis chef at one of Seattle’s top-rated restaurants, and quickly earned a reputation for his ability to apply science and technology in the kitchen.

At The Fat Duck, Young expanded the experimental kitchen from one to more than six full-time chefs. He also coordinated the work of several consultant scientists. Beyond developing new dishes for the Fat Duck’s menu, Young was responsible for managing the recipe development for the critically acclaimed first and second seasons of “BBC’s Perfection: With Heston Blumenthal.” Young has also written extensively on the science of food and cooking for The Fat Duck Cookbook and has published scholarly research in the Journal of Agricultural Chemistry and Food Science.