Our Chef
Chef Harvey Gonzalez, born in Bogota, Colombia, embarked on his lifelong culinary odyssey at the young age of 7. His fascination with the world of food began by observing and learning from none other than his mother, whom he still regards as "the best cook he has ever met." At the age of 15, he relocated to Miami, where, at 16, he took his first steps into the realm of restaurants by joining the team at La Estancia Argentina in Miami. After dedicating four years to this establishment, he felt an undeniable calling to the art of cooking and serving, which he deemed "God's purpose" for his life.
In 2010, fueled by an unwavering passion for gastronomy, Harvey enrolled at Le Cordon Bleu Miami while simultaneously embarking on his first Fine Dining experience at The Westin Diplomat Hotel in Miami.
Upon completing his culinary education, Harvey had the privilege of collaborating with Chef Gianfranco Chiarini, a prominent figure in modern Italian cuisine and an accomplished author. Their culinary journey took them to Italy, Ecuador, and Colombia, where they played a pivotal role in the creation of Chef Gianfranco's trilogy of books, "The New Renaissance of Italian Fusion Cuisine."
Following this transformative experience, in 2015, Harvey ventured into the realm of Plant-Based Cuisine. He opened and led Green G Juice & Acai in Miami as the Executive Chef. This revolutionary experience, coupled with significant personal life events, crystallized Harvey's life purpose: to nourish and promote health through the creation of delectable, elevated plant-based cuisine.
With a clear vision in his heart, Harvey took the next step in his culinary evolution in 2017 by assuming the role of Junior Sous Chef at Plant Miami, renowned for its modern plant-based cuisine. Under the mentorship of Chef Horacio Rivadero, a James Beard nominee, Harvey further honed his skills and knowledge.
After this enriching stint, Harvey relocated to New York City in 2019, where he assumed the position of Senior Chef de Partie at The Nix, a one-star Michelin restaurant specializing in middle eastern vegan and vegetarian cuisine, led by Chef John Fraser. Surrounded by exacting standards, relentless passion, meticulous craftsmanship, and an explosion of flavors, Harvey elevated his understanding and vision of the plant-based culinary world.
While thoroughly enjoying his role at The Nix, Harvey encountered an opportunity that proved irresistible – to serve as Executive Sous Chef of Banquets at The Public Hotel, under the guidance of Chef Jean Georges, a two-star Michelin chef. This role entailed overseeing an operation of unparalleled standards, executing up to 16 distinct banquet events catering to as many as 1200 guests in a single day. Concurrently, Harvey pursued a Health Coach Diploma from the Institute of Integrative Nutrition of New York.
In 2021, personal and family reasons led Harvey back to Florida. He joined the team of chefs at MLM Food Group, contributing to recipe development, team training, and the launch of Hudson's on the River, a restaurant known for its modern Latin/Asian fusion cuisine.
Eager to reconnect with his beloved plant-based culinary roots, Harvey found his culinary haven in Christopher's Kitchen. To this day, he wholeheartedly believes that CK is the quintessential restaurant for him to fulfill his life's purpose.