Hayley Christopher

Seasoned Chef and Culinary Innovator with over two decades of experience across food and beverage, digital, television, marketing, and print industries.

Hayley currently serves as the Culinary Director at Sterling-Rice Group leading the development team and specializing in culinary innovation, culinary production, strategy, research and development. Hayley heads SRG's Culinary development and innovation for a range of projects including culinary prototyping, protocepting, extensive recipe development, menu design and development across food, beverage, commodity boards, and the industry's top CPG brands.

Hayley's breadth of experience brings a multi-faceted approach to every project she leads, weaving together years of expertise in production, photography, videography, and culinary resulting in highly innovative creations. She strives for perfection with a commitment to excellence through a true passion for food.

Prior to joining SRG, Hayley was the Culinary Director for Studio Ramsay Global, leading culinary development for Gordon Ramsay's stateside projects. With a focus on culinary trends analysis, Hayley created hundreds of recipes for top-trending digital media pieces for Gordon Ramsay and FOX. She directed and produced shoots from inception to post-production for both digital and printed media. She collaborated with Ramsay Chefs around the world to co-create cookbooks as well as content for National Geographic's Uncharted.

• Culinary Director, Studio Ramsay Global, 2020, 2022
• Private Chef, World-Renowned Vegan Athlete, 2019, 2023
• Culinary Content Development, Tastemade Studios, 2016, 2018
• Chef-Owner, Culinary Producer, Food/Prop Stylist, Haystack Kitchen
• Chef & Lead Food Stylist, Home and Family, Hallmark Channel, 2012, 2014

• Camino, Oakland, CA, Honed wood-burning oven skills, crab butchery and cooking techniques from the hyper locally- sourced seasonal establishment
• Manresa, Los Gatos, CA, Trained under Michelin Star Chef David Kinch at his renowned restaurant learning the finest of precision, discipline, and attention to detail under rigorous training.
• Blackbird, Chicago, IL, Worked closely with Paul Kahan at his James Beard restaurant focusing on a refined Avant-Garde approach to seasonal cooking
• Publican, Chicago, IL, Trained under Paul Kahan and team, learning whole animal butchery with an emphasis on charcuterie, sausage-making, patés, and terrines
• Cochon Butcher, New Orleans, LA, Trained under Michelin Star Chef Donald Link learning whole animal butcher, in-house charcuterie, proper curing, and recipe development for the butcher shop.
• Gramercy Tavern, NYC, Trained under renowned chef Michael Anthony learning the art of curing meats, whole hog butchery, and sausage making at the James Beard & Michelin Starred restaurant
• Brooklyn Cured, NYC, First apprentice to newly established, now famous, Brooklyn-based artisanal charcuterie start-up crafted by Scott Bridi of Gramercy Tavern. Learned the finer points of homemade sausages and dry- cured meats.
• Arrows, Ogunquit, ME, Honed artisan bread-baking skills and dessert gastronomy from Wylie Dufresne’s esteemed pastry chef. Learned from a crew of James Beard award-winning chefs about farm-to-table restaurant operations.
• City Grocery / BBB, Oxford, MS, Worked alongside James Beard Award-winning chef John Currence, learning the art of southern food with an elevated twist. Cured house-made bacon, hams, and developed smoking and curing skills.