Is it worth it for a young chef to work for a Celebrity Chef?

For many, the answer is yes.

Take for example, Chris Mortenson.

When Super Chef first met and interviewed Chris, he was working for Mary Sue Milliken and Susan Feniger in their Las Vegas location of Border Grill.

Now, a dozen years later he is heading up La Condesa Napa, a farm-to-table restaurant and bar in Napa Valley that focuses on Mexican cuisine. That’s the same cuisine that is the backbone of Border Grill. Previously, Chris worked with Chef Rene Ortiz at the original location of La Condesa in Austin.

Chris recently introduced a new menu at his restaurant in Napa with a menu, a new kids’ menu, and smashing new handspun gourmet ice cream flavors like Avocado Tomatillo and Grapefruit and Tequila. Standout dishes include Shrimp n’ Grits, with guajillo chile marinated shrimp, caramelized Snake River farms pork belly, sautéed greens, Vella Daisy cheddar grits, and poached egg. This is the kind of restaurant with plenty of live local music talent that goes well with the local ingredients and Chris’ cooking.

Sounds like Chris has found his sweet spot.