Chef Tripp at the Farmers Market

Chris Hasting

Chris honed his skills at the Johnson & Wales Culinary School in Providence, Rhode Island. After graduation, he moved to Birmingham, where he worked for Frank Stitt as Chef de Cuisine of Highlands Bar and Grill. Later, he also helped to open Stitt’s second restaurant in Birmingham, Bottega. In 1989 he moved to the Bay Area where Chris worked under Bradley Ogden to open the Lark Creek Inn in Larkspur, California. In 1995, the Hastings opened the Hot and Hot Fish Club, which was one of the first farm to table restaurants east of the Mississippi.

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Tripp Mauldin
Executive Chef

Tripp Mauldin was born and raised in Alabama, where his love for cooking began under the watchful eyes of his parents and grandparents, who tended a family garden to produce food for family dinners throughout the year. He attended the University of Alabama and graduated with a degree in Finance. With a strong urge to pursue cooking, however, he enrolled at Johnson and Wales University in Vail, CO.

After graduating culinary school, he moved to San Francisco, CA to work with some of the top chefs in the Bay Area, including James Beard Award winning chef Michael Mina, and Sylvain Porty. Eventually he became the chef at Angele Restaurant in Napa, CA working for the Rouas family, the founders of the Auberge du Soleil in Napa Valley. While working in Napa his passion for seasonal ingredients and the relationship between food and wine developed.

After several years in California, Chef Mauldin seized the opportunity to return to sweet home Alabama and became Executive Chef of the Montgomery Country Club. The Side by Side now satisfies his aspiration to create seasonal and ingredient driven Southern Cuisine along with Chef Chris Hastings.