Growing up in Aiken, South Carolina, where pastures of majestic horses are common scenery, Chef Chris’ love for the land began at an early age. He lived with his grandmother Mary Barnett, a dietician with an emphasis on nutrition, and the seeds for his culinary journey were planted.
In 1998 at the age of 15, the future executive chef took his first job in a local coffee shop and bakery where he was responsible for all the daily baking. In 2001, he began working for the Garrett Hotel Group and over the next eight years worked in all aspects of the kitchen at their famous The Willcox, The Point, and Lake Placid Lodge . He worked for several months at a time rotating among each property during their respective busy seasons. While working as a Sous Chef at The Willcox, Chris had the amazing opportunity to work alongside renowned Chef Gunter Seeger. He spent two summers under Seeger’s mentorship, honing his skills and then returned to The Point as they were closing The Willcox. Working for these Relais & Châteaux hotels furthered his interest in guest awareness of the quality of food they received.
In 2004, Chris left Garrett Hotel Group and moved to Atlanta to work directly under Seeger at his flagship Michelin Star restaurant, Seeger’s. Chris found his career experiences with Gunter life changing. Under Seeger’s direction, Chris embraced his passion for cooking and developed in-depth culinary knowledge, skill, and discipline. It was here where he learned the importance of cooking with only the finest and freshest ingredients.
When Seeger’s closed its doors in 2007, Chris discovered the Blue Ridge Mountains of Highlands, NC through Old Edwards Inn & Spa owners Art and Angela Williams who frequented Seeger’s. He filled the position of Sous Chef at Old Edwards’ Madison’s Restaurant. Chef Huerta started Madison’s Organic Garden at The Farm at Old Edwards in 2011, in large part thanks to Gunter’s masterminding of Georgia Grown, which took the place of Farmer’s Markets for Atlanta’s top restaurants. Chef Huerta was promoted to Chef de Cuisine shortly after his arrival at Madison’s, and to Executive Chef of Old Edwards Hospitality Group in November 2015, and to Director of Food and Beverage in 2023.
Chef Huerta is passionate about carefully crafting all aspects of the dining experience, beginning with sound agricultural practices, and continuing through to the presentation and overall guest experience.