Chef Christopher Beasley was born in Delaware at Dover Air Force Base in mid-May. Christopher’s father was in the military, so the family traveled to many places in Europe as well as the United States. Eventually, the Beasley’s settled in the South. Chris’ culinary career began at the Bellagio in Las Vegas. There, he was selected to be a part of their American Culinary Instructed School. During this time, Chris trained and worked amongst some of the most talented and creative chefs in the world. With this experience under his belt, Chris traveled the United States opening Hard Rock Cafes as an ACF Certified Sous Chef.
As Chris’ parents grew older, they moved to Portland, Texas. With this being said, Chris moved to Portland as well to be closer to his family. Over the past 10 years, Chris has created a catering company in which he manages many large contracts in Austin, as well as working for the Omni Corpus Christi Bayfront Hotel, then soon after becoming the Sous Chef at the Republic of Texas at the Omni in Corpus Christi.
Chris has always enjoyed new challenges and creating unique experiences for his guests. In April of 2018, Chris became the Executive Chef at BlueWater Cowboy in Port Aransas. He has since brought many great culinary skills to Port Aransas and the Coastal Bend.