Chef Christopher Heath is a classically trained culinary leader whose career spans Washington, D.C., New York City, the Caribbean, and Pennsylvania’s Lehigh Valley. Raised in a home influenced by his Filipino mother and Bostonian grandmother, who trained under renowned chef and educator Madeleine Kaman, Heath developed an early appreciation for global cuisine, technique, and tradition.
Chef Heath launched his professional career in the Washington, D.C. area, attending L’Academie de Cuisine while assisting with the opening of Café Bethesda North. He later moved to New York City, joining Chef Daniel Orr at the iconic La Grenouille, which earned three New York Times stars during their tenure. The partnership continued with the opening of Guastavino’s, where Heath served as Head Chef of Club Guastavino and helped execute major culinary events including Taste of New York and the Food & Wine Magazine Awards.
Internationally, Heath held the role of Chef de Cuisine at CuisinArt Resort & Spa, where he helped establish the property as a premier culinary destination and contributed to its recognition as the #1 Best Resort in Anguilla by TripAdvisor during his tenure.
In 2006, Chef Heath joined restaurateur George Paxos in the Lehigh Valley, opening Melt, which quickly became one of the region’s most acclaimed restaurants. He later assumed the role of Corporate Chef, leading the culinary vision for Blue Grillhouse, followed by the successful openings of Torre in 2014 and Top Cut Steakhouse in 2016.
In 2021, Heath expanded the Paxos portfolio with the launch of Paxos Foods, bringing his culinary expertise into specialty and packaged food production. Known for his disciplined technique, global perspective, and commitment to hospitality, Chef Christopher Heath continues to shape the culinary landscape of the Lehigh Valley and beyond.
