Tom Pristash
Executive Chef
Christoph’s on the Water
Tom Pristash
Tom received a Bachelor of Arts, degree in Geography from the State University of New York College at Geneseo in August of 1992.
“People always asked me how I made the transition from a degree in geography to the culinary world. Geography is more than just some dots on a map. There is a human side to the subject that encompasses the study of culture. Food is surely a central part of all cultures. From family meals and holidays to weddings and funerals, food is a way to bring people together. We use it to celebrate our special moments and to console us during troubled times. I truly enjoy knowing that my food is a part of these events.
At some point during my college career I decided that the life of a geographer was not in my future. I had worked in various restaurant jobs to support myself through school and found that food was my true passion. My mom and dad are both fantastic cooks and from an early age I was encouraged to participate in preparing family meals. After graduation, I decided to shift my focus on the food service industry as a career choice. Having lived in the Northeast my entire life, I decided to try the exact opposite and moved to the Southwest.
In September of 1995 I got a job as a banquet cook at the Wigwam Resort in Litchfield Park, Arizona. At the time it was a Mobil Five Star property with a very high-end reputation. I worked my way up the ranks and eventually became Executive Sous Chef of the property in early 1999. My time at the Wigwam exposed me to a wide variety of cuisines and styles.
In August 2003, I joined the AAA Four Diamond Award winning CopperWynd Resort & Club in Fountain Hills, Arizona as Executive Sous Chef and eventually became the Executive Chef on Christmas Eve of 2004. At CopperWynd, I continued to hone my culinary edge while exploring new cuisines and presentations.
In the Fall of 2009, I decided that 14 years in the desert was quite enough and decided to move back east to be closer to my family, my friends and my roots. Also to be closer to water! When the opportunity to move to New Bern and take the helm at the Hilton Riverfront and Christoph’s on the Water came about, I jumped at it.
My philosophy on food is simple: prepare exciting food that looks great and tastes even better. I believe in “following the season” and using local, regional and international flavors to create imaginative cuisine that is artfully and thoughtfully presented. The worst compliment you can give me is to tell me that my food is “too pretty to eat.” I want people to look at my food and say, “that looks beautiful, but now I simply must consume it!”
CULINARY HIGHLIGHTS
Flavor of Phoenix: May 2006, 2007, 2008
Westin Kierland Resort, Scottsdale, AZ
• Prepared a five-course tableside dinner for twelve guests benefiting the American Liver Foundation
7th Annual Art in Bloom October 2002
Desert Botanical Gardens, Phoenix, AZ
• Prepared a hors d’oeuvre cooking station for approximately 1000 guests at a charity event benefiting the Desert Botanical Gardens.
Flavor of Phoenix: May 2002
Arizona Biltmore, Phoenix, AZ
• Assisted Chef Jon Hill with a charity event for the American Liver Foundation.
• Prepared a five-course tableside dinner for twelve guests.
James Beard House: December 2000
New York City, NY.
• Assisted Chef Jon Hill as he prepared an event for the “Resort Chefs of America Series” held by the James Beard Foundation.
• Prepared a hors d’oeuvres reception and five-course dinner for 70 guests.
