Christopher Heath, Corporate Chef, Torre, Pennsylvania
Pennsylvania Chef Christopher Heath believes understanding your audience is the key to a successful restaurant, and with three successful concepts to his credit, he excels at creating dishes that are exciting and accessible.
At Torre, Christopher appeals to the demand for updated Mexican food, taking a big step beyond plainer fare with five varieties of made-to-order guacamole and salsa, refreshing ceviches and Mexican favorites like tacos and enchiladas infused with radish, spiced zucchini or roasted corn.
Torre’s atmosphere is equally impressive, with a wall of brightly-painted Mexican sugar skulls and a three-story glowing tower that holds dozens of bottles of tequila.
Torre is owned by Paxos Restaurants, a family-owned company in Allentown that also operates Melt, blue grillhouse and — opening in the summer of 2016 — a high-end steakhouse in Center Valley. Christopher joined the Paxos Restaurants team in 2006 with the opening of Melt, where traditional Italian food is prepared with a fresh, modern twist.
As the group’s corporate chef, Christopher has developed delicious, expressive menus for all three Paxos Restaurant locations and is currently working with owner George Paxos on the menu for the fourth concept.
Christopher studied his craft at L’Academie de Cuisine in Washington, D.C., going on to train throughout Europe and Asia. From there, he became head chef of both Guastavino’s in New York City and CuisinArt Resort & Spa in the Caribbean territory of Anguilla. For much of that time, Christopher has relied on The Perfect Purée for fruit-based flavor that has balance and natural acidity. His favorite flavors include The Perfect Purée Blood Orange Concentrate, Passion Fruit Concentrate and Tamarind Puree, and he has plans to feature Ginger Puree, Lychee Puree, Pink Guava Puree and Green Apple Puree on his menus.
“I can always count on The Perfect Purée to achieve the flavor profiles that I want,” he says.