The Fifth Element
Chef Chris DePerro has been cooking professionally since the age of fifteen. Starting out in his home state of Michigan, he moved to New York to attend the Culinary Institute of America. After graduation Chris accepted a summer job at The Atlantic Inn on Block Island, where he was quickly promoted to sous chef. He returned to complete four successful summer seasons there, spending his winters in Portland, Maine working at the famed Fore Street.
After spending a summer on Deer Isle Maine as the chef of The Pilgrims Inn, Chris returned to Rhode Island and settled in Providence. From there he took a hiatus from the kitchen and went to work at the Napa Valley Grille (since closed) as the beverage manager, where he furthered his knowledge and love of wine and everything drinkable.
Chris returned to the kitchen in 2005 as the chef of the newly opened Fifth Element in Newport and has been there since. During The Fifth Element's relocation process, Chris worked as a private chef for a summer resident family in Newport and as a prototyping assistant at Motim Industries Inc. Chris is an avid freediver/spearfisherman and lover of the shooting sports. He also loves to travel, both domestically and internationally.