Chris graduated from the Culinary Institute of America, Hyde Park, NY, in 1975. Upon graduation, he took on a Sous Chef position at Chez Carlo Restaurant in Aspen Colorado, where he was in charge of soups, stocks and sauces. One year later, Chris became Chef at Dana Place in Jackson, VT. His responsibilities included running a 120-seat restaurant, two meals per day; organizing and executing banquets, weddings and private parties. He was also responsible for specific food cost percentages and wrote seasonal menus. After five years in the culinary business, Chris teamed up with his brother Matt to form Guido’s in April of 1979, which began as a small fruit, vegetable and flower stand. Within two years, Guido’s became a year-round operation with Chris and his brother Matt working hand in hand. In 1983, they built their first store on the Pittsfield Lenox line and added the second store in Gt. Barrington in the spring of 1995. At the end of 1995, Guido’s developed a wholesale fruit and produce division. In the summer of 1999, they built a new 10,000 square foot warehouse facility, located behind the Pittsfield store at 1010 South Street.