Smoke and Barrel’s head chef Chris Tuthill. Photo: SCMP / Jonathan Wong
Smoke and Barrel’s head chef Chris Tuthill. Photo: SCMP / Jonathan Wong

From making Las Vegas high rollers pasta at 4am to learning barbecue from ‘guys drinking beer all the time who knew how to weld’, chef Chris Tuthill’s journey

  • By his own admission, the head chef of Smoke & Barrel didn’t know a whole lot about the ‘slow and low’ barbecue style before joining the Hong Kong restaurant
  • He inherited his love of food from his grandmother in New York and trained at the Culinary Institute of America before working in the Bay Area and Las Vegas

Smoke and Barrel’s head chef Chris Tuthill. Photo: SCMP / Jonathan Wong
Smoke and Barrel’s head chef Chris Tuthill. Photo: SCMP / Jonathan Wong
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