Chef Chris Martone is an accomplished culinary visionary with over 20 years’ experience in international, multi-unit restaurant menu and product research and development. Chris led the culinary direction of the menus for Subway, the largest multi-unit restaurant chain in the world with great success. Chef’s work impacted food trends making iconic flavors travel the globe. Creator of menu items including: The Sweet Onion Chicken Teriyaki, Asiago Cheese Bread, Fritos® Chicken Enchilada, Chipotle Southwest Steak, and Creamy Sriracha Sauce; Chef’s creations continue to provide international success for the brand.

His culinary journey and passion started at vo-tech high school in Bridgeport, Connecticut. Chris’ formal education continued, enhancing his knowledge and experience, graduating with honors from The Culinary Institute of America and the University of Massachusetts at Amherst with a B.S. in Hotel and Restaurant Management.

 Chef has worked for over 35 years in many different roles within the hospitality industry. Chris respects and admires the craftsmanship and heritage of local foods as a common language to bring people together. Chef believes that sharing food is what hospitality revolves around and continues to refine his craft to share for all to enjoy. Local dinner tables tell the best stories of regional flavors, while demonstrating the passion and tradition of the world’s kitchens.

Chef Martone is a member of the Research Chefs Association and the American Culinary Federation. He also serves on the Trumbull High School Culinary Arts advisory board. Chris loves cooking over a campfire, hiking and enjoying the beauty of the outdoors, as well as a good doughnut.