You might say it’s been a winning
season for local chef, Christopher
Lampo, CEC. In addition to winning
three “best of” categories im The
Eagle’s recent annual competition, he
was named Texas Chef of the Month
by the Texas Chefs Association, and
the Brazos Valley Chapter’s Chef of
the Year. He also earned a coveted
Wine Spectator Award of Excellence.
Perhaps one of his most significant
achievements, however, occurred this
spring, when Lampo was invited to
membership in the prestigious culinary
organization Les Amies d’ Escoffier
after receiving their Award of Merit.
The organization, created in New York
in 1936, is an epicurean group that is a
major culintary institution. The group
is charged with continuing the standards
of haute cuisine and the culinary
tradition established by the famous
French chef, Auguste Escoffier, the
father of modern cooking.
Originally from Bryan, Christopher spent the ten years prior to opening his restaurant, traveling the world, working as a chef on private luxury yachts in Europe and the South Pacific. Collecting ideas and recipes from his favorite spots and restaurants around the globe, Lampo decided to put them to work in his hometown, and moved back to the Brazos Valley to settle down.
In 1998, Christopher began the
restoration of the historic Andrews
house—a 100-year-old Texas ranch
home in Bryan. The renovated facility’s
eclectic, jazzy design emphasizes the
original purpose of each room, including
an original fireplace in the living
room original stained glass window and
china cabinet in the dining room, and
a galley with an original brick exhaust
traditionally used as a hearth for a
wood burning stove. Lampo added a
Casablanca-style bar area, with cheetah
skin carpets, banana leaf ceiling fans,
and a live jazz band. In 2004, Lampo
completed an impressive banquet room
addition and kitchen expansion, making
the restaurant the Brazos Valley’s
preferred venue for special events.
Lampo’s impressive staff includes five professional chefs, and he describes his menu as an influence of Mediterranean, Italian, coastal French, South Pacific culinary experiences with a touch of Louisiana. “We’ve created authentic dishes with a real story behind them.”
Lampo attributes his success to a variety of factors, including a highly trained staff, a healthy dose of creativity combined with culinary experiences on nearly every continent, the support of his extensive family, and the loyal patronage of a growing number of Brazos Valley residents and their friends from around the world.
click ad to zoom in
| << Previous | PAGE 41 | Next >> |
Contact Us