Christopher's 3rd Anniversary

Christopher's on Lincoln in Carmel just passed its three-year mark (quite an acomplishment in this day and age) and chef-owner Christopher Caul is celebrating by offering guests a free glass of wine or bubby if they come in and say "Happy anniversary."
From running a restaurant at the tender age of 16 to his new venture Christopher’s Restaurant on Lincoln, Christopher Caul has capitalized on the opportunities that have come his way. As a teenager in upstate New York, Caul had the good fortune to begin his career in the shadow of the Culinary Institute of America, Where local kitchens benefited from the tutelage and experience of the schools chef-instructors. One such formative experience was working for two years as sous-chef for the CIA’s prestigious Escoffier Room Chef Claude Guermont.

A talented rising star, Caul first gained national attention in 1989 when he was selected by the James Beard Foundation as one of New York’s best young Chefs. Concurrently, his first restaurant, the Vintage Cafe in Cold Spring, NY, received critical acclaim in the New York Times, receiving “Five Stars” from Brian Miller. That same year the Vintage Cafe also receive the highest rating possible in the Zagat Guide. Over the next five years the Vintage Cafe went on to receive the “Critics Choice Award” given out by the New York Times every January. Building on his success and acclaim, Caul opened in 1992 the North Street Grill in nearby Fishkill, NY, which was immediately named “Best New Restaurant” by Hudson Valley Magazine.

In 1995, Caul changed coasts to become chef-proprietor of Giuliano’s Restaurant in Carmel-by-the-Sea, CA. Popular from the outset, the restaurant’s casual venue and Caul’s innovative California-Italian menu attracted locals and visitors alike. Within three years, he was approached to sell his restaurant to the owners of the Post Ranch Resort in Big Sur, CA. Taking a break from the kitchen, Caul took over food and beverage duties at the Del Monte Golf Course as helping to tope Stillwater Bar & Grill for the Pebble Beach Company.

In 1999, Caul opened a new restaurant, Nonna Rose on Fisherman’s Wharf in San Francisco for the Alioto Family, Caul was there from the start, with designing of the display kitchen, purchasing of the equipment and creating of the menu. Since returning to the peninsula, Caul was previously Chef/General manager of the Cork Screw Cafe in Carmel Valley, CA. While there he received rave reviews from the Monterey Peninsula Herald as well as Adventures in dining. Caul left the Corkscrew in February of 2003 to pursue Christopher’s Chef Services where he provided restaurant consulting, kitchen design (both commercial & residential), private events, family meals as well group or private cooking classes