The Drisco Kid

Christopher Robin Driscoll was born on Wednesday, July 12th, 1978, in Monterey Park, California. His background in the culinary arts is unorthodox, creative, and uniquely his own.

As a kid, he was influenced by watching KCET and PBS cooking shows in the early 1980s like Martin Yan of Yan Can Cook, The Frugal Gourmet with Jeff Smith, Julia Child, Jacques Pepin, Tommy Tang, Ming Tsai, and many other respective Chefs.

Chris first began his home cooking at age 10 when his mother had to take care of his two younger sisters. His mother started off teaching him the traditional American Breakfast, then advanced to teach him some Traditional Mexican Breakfasts. In High school, he started working at Mimi’s Cafe in 1994, then as a Deli Cook at a local health food store in Whittier, California in 1998.

Chris’ progression got him working at Whole Foods in their Prepared Foods department in the mid-2000s. After this culinary journey, he’s worked alongside some of Los Angeles’s respected Chefs. He was the driver/line cook for Chef Wes Avila of Guerrilla Tacos Food Truck and helped open his Brick and Mortar in The Arts District in Downtown Los Angeles Summer 0f 2017. Chris was the Sous Chef at Sonoma Grill, located inside The Double Tree Hotel in Norwalk, alongside Chef Hugo Miranda and Chef Alejandro Sanchez. Also cooked alongside other inspirational talented Chefs like Jonathan Perez (Macheen), Octavio Olivas (Ceviche Project) Esdras Ochoa (Mexicali Taco, SALAZAR, and 11 Westside HK) Alex Garcia (Evil-Cooks) just to name a few.

Chris is currently cooking at one of Chef Esdras Ochoa’s Restaurants, SALAZAR, in Frogtown, working with a great team of talented people, wonderful staff, and a strong management team. His specialty is making various salsas, hot sauces, fermentations, and marinades for braising. He learned his BBQ/Smoking techniques from his father while growing up hanging out in the backyard listening to the voice of Vin Scully giving commentary on The Dodger Game.

He hopes someday to open a small local bodega. That will provide low-cost local produce, specialty products, meats, cheeses, and freshly made bread, with a sit-down area for private meetings and beer and wine tasting.