Meet the BHM 205: Chris Hastings

Since opening the award-winning Hot and Hot Fish Club in 1995, Hastings—along with his wife and co-owner, Idie Hastings—has earned a reputation for serving some of the freshest and most refined dishes in the region. Hot and Hot was one of the first farm-to-table restaurants east of the Mississippi. Hastings was honored with the James Beard Best Chef: South award in 2012. The Hastings won the Robert Mondavi Culinary Award of Excellence in 1998 and have been featured often in the media, including in The New York Times, USA Today, Garden & Gun, Southern Living, and Food and Wine.

Alma Mater: Johnson & Wales Culinary School, Providence, R.I.

Toughest Challenge: Finding balance in my life

Favorite Charity: Nick’s Kids Foundation

Passion/Hobby: Turkey hunting, wing shooting, and fishing

Dessert: The one in front of me!