Chef Kristopher Sellers may have ‘started’ his career at age 14 in a Connecticut diner, but his love of food began much earlier, shuffling between his southern roots in the low country of Charleston, SC and his northern Italian/Jewish family in New England. His adventurous palate served him well in the many kitchens he has graced. He is creative, bold and willing to tackle any unorthodox ingredient. He grows many of his own herbs and peppers, each year perfecting that perfect HOT pepper. His favorite is of course the Ghost Pepper. 

Chef Sellers graduated from CT Culinary Institute, which afforded him the opportunity to intern down in Islamorada, FL at the very plush Cheeca Lodge. He remained there until he moved slightly north to South Beach and worked at the Five Star South Beach Marriott on Ocean Drive. In addition to serving as the Executive Chef for Marriott, Chef Sellers learned the nuances in corporate restaurant management and stepped in many times for the GM of hospitality at that facility. During his time in Miami, he worked at the South Beach Food and Wine Festival with Emeril Lagasse. Family obligations eventually brought him north again to the Boston area, working as Executive Chef at Friend Street Ventures. In addition to his duties as chef and management responsibilities, he hosted many charity events such as the nationwide “Dew Tour”.

Since Chef Sellers is always one to expand his culinary skills, adventures and opportunities, he moved on to the metro NYC area where he opened several restaurants for different owners. He was involved from the beginning to oversee the kitchen buildout, creation, and pricing of menus, as well as sourcing vendors. One of the most exciting opportunities that he experienced was working for Craft Services, serving cast and crew of various Netflix movies or documentaries. On average, he had to serve 400 cast and crew daily in various remote locations in the metro NYC area.

Chef Sellers has landed in Worcester where he is now chef at Five Loaves Bakery and Café. He puts out a weekly seasonal menu, using fresh, local ingredients from the surrounding areas.