Growing up between Boston and Martha’s Vineyard, Chef Chris Stam’s first exposure to the restaurant industry came through the family business. At his grandfather’s bakery, café and restaurant in Vineyard Haven, Chris discovered a sense of his family’s roots, which stretch back to the earliest days of the island.

After high school, Chris pursued a culinary degree at Johnson & Wales in Providence and spent his summers on the line at Ming Tsai’s Blue Ginger in Boston. After gaining experience in hotel dining through internships with the Hilton group and fine dining establishments in Providence, Chef Chris decided to test his mettle oversees under Chef Graham Tinsley. The head of the Welsh National Culinary Team, Tinsley was already recognized as a “Member of the British Empire” (MBE; the equivalent of the French MOF) for his work at the restaurant Shakespeares in Castle Hotel Conwy.

Upon his return to Boston, Chris joined the kitchen at Barbara Lynch’s upscale French and Italian outpost, No. 9 Park. It was there that he learned to manage the grueling pace of the professional kitchen, transforming his academic skills into a more innate mastery of cooking. In his second year with Lynch, Chris was given the opportunity to join Jean Georges’ opening team for Market at the W Hotel. Within a year, he had been promoted to sous chef, and would continue to work with the Jean Georges restaurant group for the next eight years.

In 2012, Chris was ready for a new challenge: South East Asian cuisine in New York City. Joining the team at Jean Georges’ famed Meatpacking District hotspot, Spice Market, he was soon promoted to Executive Sous Chef, overseeing a back-of-house team of 115 cooks. By the end of his tenure at the restaurant, Stam had earned the title of Executive Chef, managing one of the most technically rigorous kitchens in the city, and had assisted with the opening of two other Jean Georges properties.

Chris joined The Dinex Group in 2017 as the Executive Chef at DB Bistro Moderne. After years of Asian-inflected cooking, he looks forward to embracing the roots of regional French cuisine, while retaining the freshness of the global kitchen. Guests can look forward to an increased emphasis on seafood, as an homage to both Chef Chris’ New England roots and New York City’s historic influence as the one of the world’s greatest oyster towns.