Chris Herrin's culinary background includes extensive training in acclaimed kitchens such as The Rainbow Room in New York City under pastry chef Kurt Walrath and The National Baking Center in Minneapolis, Minnesota under master bakers Didier Rosada and Philippe LeCorre. A graduate of culinary arts from SchoolCraft College in Michigan, Chris also served apprenticeships with highly regarded chefs Jean Claude Cannister and Joseph Decker.

In 1998, Chris joined Le Cirque at the Bellagio as pastry chef de partie. Three years later, he went on to become the pastry chef de cuisine for the Andre Rochet Restaurant Group. There, he earned many accolades from local critics, and subsequently acquired a reputation in the growing fine dining community of the city. Chris joined the Bouchon family as chef de patisserie in 2003.

Most recently, Herrin was named a regional finalist for the Bread Bakers Guild of America Team USA 2008, in the Viennoiserie category. He will go on to compete at the national championship in May of this year.