Chef's Bio

Chef Christopher Reveron, CEC, WCEC

Chris resides in Monroe, Ct with his wife Georgette, daughters Savannah, Sienna, and puppy Truffles.

Previously Chris was the Executive Chef of the Apawamis Club located in Rye New York. Chris oversaw the entire culinary program with food and beverage revenues exceeding three million dollars per year. Chris also served in the U.S. Army reserves for 8 years. During his enlisted time Chris was mobilized to Iraq in 2003 where he spent 25 months in Combat. Upon return Chris was named one of Connecticut’s warrior citizens by Governor Lamont in 2006.

Notable Accomplishments: Semi-Finalist in The American Culinary Federation’s Chef of The Year Competition, 2015. Featured in Club and Resort Chefs Magazine, Featured Chef in Golf Kitchen Magazine- 2022, Chaine de Rotisseurs Northeast Gastronome Magazine- 2019, Numerous News 12 Chef’s Quick Tip Connecticut culinary features, American Culinary Certified Executive Chef and World chefs Certified Executive Chef.

Chris’s culinary career spans 20+ years, including in the United States Army, Restaurants, and the Patterson Club located in Fairfield CT. He is also an active member of the American Culinary Federation, Club Chefs of Connecticut, Chaine des Rotisseurs, Societe Mondiale du Vin USA, & Club Managers Association of America.

Chris has successfully developed many work-study opportunities with various Culinary Arts programs and their students. He takes great pride in the development of young culinary talent. He is also engaged with numerous charities that help the food insecure throughout Westchester County New York and in Fairfield County Connecticut as well.

Chris started his position as Executive Chef/ Director of Food and Beverage here at Bonnie Briar in April 2022. Chris is excited to enhance our culinary program while respecting our many club traditions, and we are of course thrilled to have him.