Chef Plum was born in Richmond, Virginia as  Kristopher Sterling Plummer in the late 70's.  He began working in restaurants at age 15 to help his mother, a widow, support the household and continued this path through his early college career at Virginia Commonwealth University.  

It was through his experiences working in restaurants that Plum discovered that  food was his passion.  To further himself in the industry, and after much research, Plum decided to attend  the prestigious Culinary Institute of America in Hyde Park,  New York.  He had to jump through a few hoops to get accepted (who would have guessed completing a college algebra course would be a pre-requisite for culinary school), but once he was enrolled he continued to gain experience working in restaurants  during his grueling student career.         

Interning at the Jefferson Hotel in Richmond, Virginia,  a five star, five diamond (Triple A, Mobil rated) establishment,  took him to the next level.  After culinary school Plum did some contract work in Virginia as a consultant and executive chef before he was asked to accompany his former chef from the Jefferson hotel to Florida to open a multi million dollar resort, The Club at Hammock Beach. After a successful grand opening, Plum moved on to run a successful corporate restaurant in Daytona Beach.  The last step in the Florida adventure was as the Executive Chef for the area's premier gourmet wine and catering shop, "The Vinyard".  Plum's full reign over the food production came under rave reviews from local newspapers and magazines and, most importantly, the clients.  After a year with" The Vinyard" it was time for Plum and his wife to move back to her native Connecticut to settle down.  Plum began taking clients in March of 2006 and is planning on taking the Fairfield county area to another level of food "luv" and customer service!

Chef Plum, his beautiful wife and newborn twin girls currently live in Newtown, CT with their 3 cats.

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