Born and raised in Tennessee, Christopher Pitts was initiated into the culinary world at the age of 16 from humble beginnings at a local cafe. Since recognising his natural affinity for cooking, Pitts attended Texas Culinary Academy where he honed his skills and learned the art of French cooking. After graduating, Pitts went on to work for the Biltmore Estates and the Peabody Hotel in Tennessee before joining the team of acclaimed French chef Arnauld Berthelier at the Dining Room at the Ritz Carlton (5 Mobil Stars/5 Diamond) in Atlanta, Georgia.
As Berthelier’s sous chef, Pitts travelled with his mentor to Shanghai, China, for the opening of Sir Elly’s restaurant. This fine dining establishment is based in the prestigious Peninsula Hotel situated on the historic Bund and has been ranked consistently as one of the best European restaurants in the country. His fine work at Sir Elly’s caught the attention of the Michelin acclaimed Jason Atherton group, which subsequently landed Pitts the position of Chef-de-Cuisine at the young age of 27.
With his progressive cooking methods that both push the boundaries of technique whilst paying homage to the traditions of European fine dining, Christopher Pitts has started to build a reputation for himself in the ever-growing dining scene in Asia. He was named by New Western Cuisine magazine as one of the Top 12 Chefs in China and Table No.1 has accrued an impressive number of awards under his leadership, including Best European Restaurant (CityWeekend Award 2013), China’s Top 100 Restaurants (Tatler Magazine 2013) and Top 5 Western Restaurants in Shanghai (TimeOut Shanghai 2013).