. Chef Christopher Cassel started his culinary career at the age of 15. He found himself at the back door of a world renowned, four stars, four diamond restaurant called Café Gallery in New Jersey. He received a job there as a pantry person, and through his hard work and dedication, made his way to Executive Sous Chef. One night he was able to create a meal for several Ritz Carlton Executives. In return, they asked if he would be interested in a job at the Ritz in Naples Florida. He quit both jobs and moved to Naples where he held the Executive Chef position for each of the dinning and banquet venues in the 463 room, 5 Star 5 Diamond hotel for almost three years. He flew all over the country assisting the Executive Chefs of several Ritz Hotels to even include the one in San Francisco, and Philadelphia.             Among the major accomplishments during the time to follow include, a bronze medal in the ACF national competition held in Georgia, where he was judged by Ferdinand Metz. An eighth place finish in the world in an international culinary competition in Germany. He was knighted into the Chain De Rotisseur and took on the roll of Vice Conseiller Culinarie. He enabled and helped to found a yearly celebrity chef charity dinner that has to date raised over one million dollars to help put young aspiring chefs through culinary school. He has also assisted in a benefit dinner to help raise $50,000 for the Collier County Child Protection Team. He was able to work with and assist world famous chefs such as Paul Bocuse, Paul Carter, George Perrier, Norman Love, and in the year 2000, Julia Childs.             His love of wine and great food led him to pursue the knowledge of a sommelier. He was personally trained by Karen McNeill at CIA Grey Stone in Napa Valley California. His quest for culinary growth did not stop there. He accepted a Corporate Executive Chef position for the Hardy Development group and oversaw the development and culinary standards for the Strand Country Club, the Club at Grandezza and Olde Cypress. His thirst was still not yet quenched. So he took on dual rolls as Executive Chef and Food and Beverage Director of the prestigious Grey Oaks Country Club Naples Florida. He then decided it was time to venture out on his own.              He was able to successfully create, from the ground up, a modern Mexican restaurant named Cilantro Tamales. After receiving 4 stars in the first of his restaurants, he felt his quest was not yet over and opened a second restaurant. As the second ground breaking became a success, it was clear what he had to do. He became a corporation and began his stint as not only owner and founder of four restaurants, but also acted as president, CEO and Executive Chef. His success sparked interest in others and he soon became a franchise chain with five restaurants in all. It was during this time that he had the greatest experience of all, He became a father.             He now knew he had to narrow the focus of his culinary career. He took the Executive Chef position at one of the busiest country clubs in all of southwest Florida, Heritage Palms Golf and Country Club. He has been instrumental in the club winning The Best Country Club Restaurant in south west Florida four years in a row. How ever this was not the first time he had been featured in the press. His Naples Cilantro Tamales restaurant had previously won The Best Mexican Restaurant in Gulf Shore Magazine. He has also been featured in several other prominent publications such as Food and Wine Magazine. He has hosted several cooking shows on three different television stations to include WINK T.V.             Executive Chef Christopher Cassel is a member of the C.M.A.A., The Chaine Des Rotisseurs and has held chair positions on two Boards of the ACF. Currently he is the President of the SWFL Chapter. He is committed to excellence and his passion and flare are evident in his food.