Owner & Manager

With over 24 years of experience Chris Geideman is no stranger to the restaurant business. After covering a dishwashing shift for a friend at Tripp's Restaurant in Rye, NY, Chris' eyes were opened to all the restaurant industry had to offer. Working his way up Chris began cooking & bartending at Tripp's and decided to pursue this passion further by attending Widener University where he graduated with a B.S. in Hotel & Restaurant Management in 1989.

Applying his skills learned at school, Chris landed a job at May Café in Stamford, CT as a sous-chef & also held some front of house responsibilities. The popular Boxing Car Grill was Chris' next stop where he performed the job of sous-chef and would later become general manager. In 1995 he moved to St. John's United States Virgin Island where he took a job as head chef at Pussers Restaurant in Cruz Bay. After 3 years Chris returned to the States & took a sous-chef position with Michel Nischan at Miche Mache Restaurant in So. Norwalk, CT. In 2002, Chris helped to build the very popular Bleu Restaurant in Greenwich, Ct.

Still wanting to learn everything he could about the industry Chris took a sales position with T. Edwards Wine & later Metro Wine as a wine rep where he turned his wine knowledge into expertise. When he wasn't making sales Chris was creating signature drinks for the chefs as bar manager alongside Bill Taibe at Relish Restaurant. In 2007 Chris brought his bar manager skills to Paul Newman's Dressing Room Restaurant in Westport, CT. Taking inspiration from all his stops along the way, in late 2007, Chris opened Crew Restaurant, a Contemporary American Bistro and also the hottest new restaurant in Greenwich, CT.

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