Skip to main content

Chris Casson

Markon Member Chef
Chris Casson
“When traveling, I love to hunt down local farmers markets to see what fresh fruits and vegetables are indigenous to the area. In Fiji there were so many produce items that I had never seen before. Although each vendor had their own unique selection, every one of them sold jackfruit. You’d see them sitting on the ground in front of their table, thinly slicing and shredding jackfruit with a worn-down paring knife—they sold the finished product in small sandwich bags. Although this was many years ago, we’re now seeing jackfruit trending big time in the U.S.
Another time I went to Guadalajara to study the food culture prior to opening a Mexican restaurant. Their markets are huge—with a larger footprint than your average Costco store. The vendors sell some of the most colorful fruits and vegetables I have seen anywhere. Regional markets around the world are not a trend, but a way of life. The culture and social gathering that takes place is what makes them such magical places.”
“As a young child, my grandmother had a garden in our backyard and while she was cooking, she would ask me to go pick jalapenos, tomatoes, and squash. That garden made a big impression on me and my life. I believe that is where my passion for food and fellowship developed. On Sundays our family would gather at my grandparents’ home to eat and laugh. I believe that no matter what happens in life there is no better feeling than gathering around the dinner table with your family and friends.”