Christopher Champagne Executive Chef / Owner
Christopher Champagne grew up in Westerly and was a graduate of Johnson & Wales University in 2003 with an Associate's Degree in Culinary Arts. In 2004, he graduated with his second degree from Johnson & Wales University with a Bachelor's Degree in Food Service Entrepreneurship.
Christopher's love and passion for food began at an early age. His father, Tom, was a Chef and General Manager at several local establishments. Dinner at the Champagne house was always an event and everyone helped. Christopher's aunt loves to tell the story about how at three years old, under the close supervision of his father, Christopher was standing on a foot stool at the kitchen counter chopping vegetables for dinner with a ten-inch Chef's knife.
As part of an externship with Johnson & Wales, Christopher was able to work and travel through Europe. Shortly after graduating from school, Christopher left his long-standing position as General Manager at Mystic Pizza to pursue his dream to become an Executive Chef. During his first tenure as Executive Chef at Skipper's Dock in Stonington, Connecticut, Christopher took a two-week hiatus to intern at the infamous Blue Hill at Stone Farms under Chef Dan Barber, James Beard Award Winner of "2006 Best Chef New York City." Shortly after returning from his internship, Christopher was approached to purchase the very popular 84 High Street, a long-standing restaurant in Westerly. The anticipation of owning his own restaurant was mounting and he quickly put his Entrepreneurship degree to work, raising the necessary funds for a down payment and working capital.
In January 2013, 84 High Street re-located, under the new name of 84 Tavern on Canal, still owned and successfully managed by Executive Chef Chris Champagne. In 2018, to capitalize on the growing excitement in the beer industry, on-site brewing was added, and the business continues to evolve to 84 Ale Works.