Christopher Lindros

Director of Kitchen Operations

Chris was born in Virginia Beach and jumped into the restaurant industry at a young age, starting out as a dishwasher and moving his way up the ranks. At Gordon Biersch Brewery he became Lead Line Cook, then Corporate Trainer, and eventually was added to the new restaurant opening team, traveling to all new venues to train chefs and kitchen staff.

In 2013 Chris moved to Washington DC, where he spent time as Sous Chef at Gordon Biersch's Chinatown, Tysons Corner and Navy Yard locations. Two years later, he was named Executive Chef of Gordon Biersch in Navy Yard, a position he held for five years. Chris was named Executive Chef of Phillips Seafood in Baltimore in 2020, and in 2021 was named Director of Kitchen Operations for Mission Group.

When he's not overseeing huge game days in Navy Yard or large events at other Mission Group venues, Chris enjoys attending sporting events, relaxing at the beach and spending time with his family.