A native of California, Christopher moved to Chapin, South Carolina at a young age. He later attended the University of South Carolina, where he played sousaphone in the marching band. It was at USC that Christopher realized he wanted to go to culinary school. He quickly packed his bags and headed to Charleston. Holme started at the Culinary Institute of Charleston in 2008 and studied abroad at Apicius Culinary School in Florence, Italy during his second year. Upon returning to Charleston, Christopher worked at Slightly North of Broad as a line cook. In 2012, Christopher traveled to France to work with Chef Gerard Charbonnier of Le Bougainvillier and Chef Jose De Anacleto of Hotel Million. In 2013, Christopher was promoted to Sous Chef at Slightly North of Broad, the position he continues to hold today. He is also the active Chairman of the Advisory Board at his alma mater, Culinary Institute of Charleston. When he’s not in the kitchen, Holme enjoys spending time with his wife, Kyle, and their two dogs, Basil and Chippie.