Meet the Chef Chef Chris Infinger
Born and raised in Panama City, Florida, Chef Chris Infinger found his calling early in the kitchen, surrounded by family, flavor, and the kind of chaos that only real cooking brings. After graduating from Mosley High School in 2006, Chris pursued his passion at the Florida Culinary Institute in Palm Beach. While studying, he honed his craft working in fine dining establishments across Palm Beach Island and West Palm Beach, where he absorbed the precision and pace of professional kitchens.
In 2008, he returned home to Panama City and joined the Marriott culinary team before earning his first Executive Chef position at just 24 years old at the acclaimed G. Foley’s. It was there that Chris fell in love with the farm-to-table philosophy, celebrating local farmers, fishermen, and seasonal ingredients that make the Gulf Coast one of the most vibrant food regions in America. That connection to local sourcing and storytelling through food became the cornerstone of his culinary identity.
Over the years, Chef Infinger has helped shape and develop numerous restaurant concepts, led kitchens, and built a name rooted in creativity and authenticity. His work has extended far beyond the past from catering weddings, celebrations, and corporate events of all sizes to designing intimate dinner experiences that tell stories through each course. Whether it’s a ten-guest private supper or a thousand-person gala, his commitment to craft, consistency, and connection remains the same.
A natural storyteller at heart, Chris has shared his love of food and hospitality through media as well. He created and hosted Doing Dinner, a radio show on NPR affiliate 90.7 WKGC, where he explored culinary culture, ingredients, and the joy of gathering around the table. He later expanded his reach with his own podcast, continuing to highlight the people, places, and flavors that define the Gulf Coast. His passion for storytelling also led him to national television, where he was featured on Beat Bobby Flay, representing both his hometown and his heartfelt approach to cuisine.
In addition to his media and culinary ventures, Chris has served as an instructor at Gulf Coast State College, mentoring the next generation of culinary and hospitality professionals. His teaching philosophy mirrors his kitchen philosophy: grounded in creativity, discipline, and heart along with a belief that great chefs are built not only on skill, but on passion and purpose.
Today, through BOH Catering, shorthand for “Back of House”, Chef Infinger continues his mission to bring restaurant-level excellence into homes and events across the Florida Panhandle. Each menu is a reflection of his journey: refined yet rustic, elegant yet approachable, always rooted in story and sense of place.
For Chris, food has never been just about cooking it’s about connection. It’s about taking the heartbeat of the kitchen and sharing it with the world, one plate and one gathering at a time.