Introducing Executive Chef Chris Mueller
Chris’ passion for the culinary arts began at the age of eight, when he would tell his mother that he wanted to be a chef while watching her prepare family meals. This early fascination laid the foundation for a remarkable culinary journey.
After honing his skills and knowledge over the years, Chris embarked on his professional career, securing his first kitchen manager role at John Goodman’s renowned restaurant, O’Leary’s. Over the course of a decade, he worked his way up, refining his craft and leadership abilities.
Chris then transitioned to the country club industry, where he spent many years as a sous chef and executive sous chef. Notably, he served at St. Albans Country Club for 18 years, holding various roles including sous chef, executive sous chef, executive chef, and food & beverage director.
Following his tenure at St. Albans, Chris broadened his expertise by working at Sraub’s as a butcher, gaining a deeper understanding of meat preparation. However, his true passion for culinary leadership soon called him back to the kitchen.
In addition to his impressive restaurant experience, Chris has a deep love for smoking all types of food. His passion for barbecue led him to become part of a team on the St. Louis Barbecue Circuit, where for many years they were ranked as one of the top five teams. Chris’ team qualified for the prestigious American Royal National Championship Invitational all three years, capturing several competition wins along the way. This experience further honed his skills and enhanced his expertise in flavors, techniques, and presentation.
In March 2024, Chris joined the LaChance team and now oversees kitchen operations at our Kimmswick location, where his wealth of experience and dedication to excellence continues to elevate our culinary offerings.