Chris Huerta

Born and raised in Aiken, South Carolina, Chef Christopher Huerta’s passion for food stems from watching his Grandmother prepare traditional southern dishes. At the age of 15 he took his first job in a local coffee shop and bakery where he was responsible for all the daily baking. In 2000 at the age of 17 Chris was given an amazing opportunity to work with renowned Chef, Guenter Seeger as a prep cook. Chef Seeger partnered with The Garrett Hotel Group to open Seeger’s at The Willcox, in one of Aiken’s Historic Hotels. 

Under Chef Seeger’s direction Chris embraced his passion for cooking and developed a wealth of culinary knowledge, skill and discipline. It was here he learned the emphasis of cooking with only the finest and freshest ingredients. During his time working under Chef Seeger, Chris was given the opportunity to spend two summers working for the Garrett Hotel Groups famed Relais & Châteaux’s, Lake Placid Lodge and The Point in the Adirondacks of New York where he worked his way through all aspects of the kitchen. Working for these boutique hotels furthered his interest in guest awareness of the quality of food that they are receiving. 
In 2004 Chris moved to Atlanta to work and train directly under Guenter Seeger in his Mobil Five Star, AAA Five Diamond, Relais & Châteaux’s flagship restaurant, Seeger’s. Chris found his experience working for Guenter to be life changing. 

When Seeger’s closed its doors in 2006, Chris discovered the beautiful mountains of Highlands, NC. He took on the position of Sous Chef at Madison’s Restaurant at Old Edwards Inn and Spa. When joined a couple of years later by Executive Chef Johannes Klapdohr, their respective philosophies and techniques grew stronger and became a unified vision. In 2011, Chef Huerta and Chef Klapdohr started Madison’s Organic Garden at The Farm at Old Edwards. Chef Huerta was promoted to Chef de Cuisine shortly after, and then to Executive Chef of Old Edwards Hospitality Group upon Klapdohr’s departure in November 2015. 

Chef Huerta is passionate about carefully crafting all aspects of the dining experience, beginning with agricultural practices and carrying through to the presentation and guest experience.