christopher myers

In 1985, while pursuing a doctorate in fin du siecle literature at Harvard, Christopher Myers discovered-definitively-that a well-stacked shelf in Widener Library just doesn't compare to a well-stocked wine cellar. He left. For the third time. At last report, Academia has been doing just fine.

Myers's informal education in restaurants began in Los Angeles 30 years ago while pursuing an acting career. The timing of this pursuit coincided, luckily, with the early days of the California cuisine explosion: The "explosion" part of suited his personality perfectly and the career path took hold. "There's one thing that can be said about my acting career, I was one helluva maitre d.'"

Myers derives his greatest satisfaction in providing guests with a sense of wonder, theater, and originality at all of his restaurants. "But the best part of this life is in choosing a team that works and actively creates hospitality. It's very much a proactive energy that makes for great dining."

"And goofing off everyday with your closest friends is pretty wonderful as well."

Myers is deeply involved with many local and national charities. His vociferous opinions on hospitality and business management have been featured in Time, Inc., Business Week, The Boston Globe, The New York Times, The Washington Post, Restaurant Hospitality, Santé, Food and Wine, the American Express Manual for Restaurateurs, and Fast Company. He was co-founder and co-owner of Rialto, Radius, Via Matta, and Great Bay restaurants before opening Myers+Chang.