Christopher Hine is a Florida native who discovered his love for cooking while attending Rice University in Houston, Texas. After getting his feet wet in the Houston restaurant scene, where he eventually landed a position cooking at Bank Restaurant by acclaimed Chef Jean-Georges Vongerichten. He eventually traveled to New York City, where he continued working for Jean-Georges both at Nougatine and at his namesake restaurant in Columbus Circle for three years, where he worked his way through the line as garde manger, entremetier and hot appetizers. After leaving the JG family, Hine spent time in the kitchens of L2O by Laurent Gras, Blue Hill at Stone Barns by Dan Barber and with Todd English at Libertine.

Hine returned to Florida in 2010, working as executive sous chef and then executive chef of the Baystar Restaurant Group in Tampa Bay and has been back home in Florida ever since.