Christopher Cassel

Chris started as The Kahkwa Club's Executive Chef in August 2024. He is a Certified American Executive Chef, Former President and recognized Chef of the year 2009 & 10 of the American Culinary Federation. He is known for his work at the 5-star 5-Diamond Ritz Carlton in Naples Florida, Grey Oaks Platinum Country Club, and the number one rated country club restaurant in Southwest Florida, Heritage Palms. Chef Cassel began his career knocking on the doors of the finest French restaurant in Philadelphia "Le Bec Fin." From there, he went on to establish and franchise three of Southwest Florida’s Best Mexican Restaurants (Cilantro Tamales). His elaborate culinary skills allowed him to become the youngest Vice Counselor of the Chaîne des Rôtisseurs since the organization was established in 1248. He has won numerous Gold medals competing all over the country in fierce culinary competitions. He has had the honor of working alongside some of the most prestigious chefs in the world including, Chef Gordon Ramsay, "Hells Kitchen" Chef Thomas Keller, "The French Laundry," Chef Goerges Perrier "Le Bec Fin" Master Chef Peter Timmins, C.M.C. World-Renowned Pastry Chocolatier Chef Norman Love as well as many others. He is also a skilled hibachi chef, trained ice carver, Artist and Public Speaker.

He studied wine at the California Grey Stone Culinary Institute of America Napa Valley & Johnson and Wales University in Miami. His esteemed culinary work has earned him praise and high recognition from Senator Bill Nelson, President of the United States Donald Trump, Newt Gingrich Speaker of the House as well as Philanthropist and Business Mogul Francois-Louis Vuitton. Despite his numerous culinary achievements, Chef Cassel claims his greatest accomplishment is being a great leader, mentor, coach, and role model.

Although Chef Cassel believes that his culinary career is well established, he feels his culinary journey has just begun as he aims to bring national attention to his culinary program as the Executive Chef at the soon to be famed, The Kahkwa Club in Erie, Pa.

His culinary philosophy in a nut shell is this-In his enchanted world of gastronomy, he can best be described as a Chef that emerges as a modern-Day Alchemist, Transmuting Ordinary ingredients into Culinary Gold. The kitchens he occupies are his laboratories. His tools are instruments of precision and his culinary creations are nothing short of magical.

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