Executive Chef Christopher “CJ” Gabrielson Photo by Maureen Cavanaugh Berry

While you may be familiar with McCormick & Schmick’s diverse and global seafood selections, you may not be familiar with who’s in charge of their stainless steel kitchen, creating the non-stop supply of flawlessly prepared fresh fish dishes.

Behind the leather tufted booths, the bistro tables topped with fresh white linen, tucked behind the fresh oyster station, Chef “CJ” butchers up to 700 pounds of fish every week in a kitchen space the size that fits eight grown men packed in a can of sardines. How does he manage to buy, skin, de-bone and fillet all that fish, execute the meals for the 250 seat restaurant, find time to spin his “tail”, and give me a trade secret or two? I sat with him one morning to find out.

Executive Chef Christopher Gabrielson, or CJ as he’s known in the food industry, has his hands full these days.  Not just with fresh tuna, mahi, salmon (their biggest selling seafood item) and oysters. He’s the current General Manger as well. This dual responsibility has him up at 7 a.m. every day.

M: This seems like a late start for such a busy job?

CJ: After doing this for so many years, I’ve got my schedule down. And I have my second Sous Chef, Chet Waldorf, Jr. in the kitchen.

M: When did you know you wanted to be a chef in the kitchen? Do you have a first food memory?

CJ: I grew up in Columbus, GA. Every Thanksgiving my family would go to feed a soup kitchen. One year, I was fourteen… I decided not to go with them. I wanted to stay home and make dinner. My mom told me there was a turkey in the freezer. By the time they got home, I had the whole traditional dinner made, but they had already eaten! (laughing)

M: Did you go to culinary school?

CJ: Colorado Institute of Art, Baltimore Institute of Culinary and a fellowship in Ireland.

M: Tell me about Ireland. What did you take-away from that experience?

CJ: It was classic training. I learned to make the best Sheppard’s Pie and Lamb Stew. Fresh turnips make the difference.

M: What inspires you? Food, art, music…?

CJ: Pausing, he reflects and gazes out the window…”the seasons” he says wistfully, “spring, summer.”

M: Where’s your “go-to” restaurant when you’re not working?

CJ: Ale House for their turkey burger, or I eat at home. I take my friends and company to The Ravenous Pig.

M: What’s your favorite dish on the menu at McCormick & Schmick’s?

CJ: Groaning with eyes rolling…Grilled scallops with butternut squash and a bacon marmalade.

M: OK, I want that, tell me more.

CJ: It’s salty and sweet, but soft and crunchy, too.

M: Do you have a recipe for my readers?

CJ: Yeah, a lot of recipes. I dream about food all the time. I wouldn’t be surprised if I ate in my sleep.

Click here for CJ’s recipes.

McCormick & Schmick’s Seafood Restaurant at the Mall of Millenia; 4200 Conroy Rd., Ste. A-146 Orlando, FL 32839; (407) 226-6515 www.mccormickandschmicks.com