Chris Hastings is comfortable in his own skin. Trim with short hair and glasses, he tucks his shirt in and speaks with the authority of someone on a mission—one of providing mouth-watering cuisine to his customers and fans.
Hastings has been around the culinary block a few times. In 2012, he beat Food Network star-chef Bobby Flay on Iron Chef, and in 2013, Hastings received the top culinary prize in America: a James Beard Award. His Hot & Hot Fish Club has dazzled Birmingham’s sophisticated clientele using a modern approach to blend Southern food with French and Californian styles and techniques.
