About the Authors:
Chris Hastings graduated from the Johnson & Wales Culinary School in Providence in 1984. After graduating he worked for Frank Stitt as Chef D’ Cuisine of Highlands Bar and Grill and helped launch the opening of Bottega. In 1989 he helped Bradley Ogden launch the Lark Creek Inn in Larkspur, California. He was nominated for James Beard’s Best Chef in the South award in 2007 and 2008. Idie Hastings attended the California Culinary Academy and worked at Jeremiah Towers’ famed Stars Café and Wolfgang Puck’s Postrio. She honed her skills as a baker at Patisserie Francaise. In 1995, the Hastings returned to the South and opened the Hot and Hot Fish Club. In 1998 they received the Robert Mondavi Culinary Award of Excellence and since then have been featured in The New York Times, USA Today, Garden & Gun, Southern Living, and Food and Wine. Idie and Chris live in Birmingham with their two sons. Please visit them at www.hotandhotfishclub.com.
To Request Images and Excerpts or to Schedule an Interview Please Contact:
Seta Bedrossian Zink
Running Press Publicity
215-567-5371
Seta.zink@perseusbooks.com
Media Downloads:
Hastings Short Bio
Hastings Long Bio
Hastings Media Profile
Cookbook Cover
Cookbook Press Release
