During his 18 years in the foodservice industry, Christopher Saffles has apprenticed at Opryland, worked under Chef John Fleer at Blackberry Farms in Walland, Tennessee, as well as Chef Douglas Rodriguez at Ola in Miami. Before arriving at Pomodoros Greek and Italian Café in Asheville, he cooked at the Adelanté Hotel in Costa Rica and Modesto in Asheville. He is a graduate of the New England Culinary Institute.