Chef Chris Bybee

Flavor Ambassador

Chef Chris has been in the food industry for 18 years, in virtually every capacity. He opened a restaurant in the Caribbean and worked as a corporate chef. From his home base—Sublime Catering in Boulder, Colo., which Chef Chris operates with his wife, Amanda—he contributes R&D support and perspective on the needs of real-world food production to the Indian Harvest Culinary Team. 
 

“I work with Indian Harvest because their grains, beans, legumes and blends are unique and top of the line,” Chef Chris says. “Plus, it’s really fun to cook with wild black quinoa from Bolivia, black garbanzo beans from Montana and kamut wheat from ancient Ethiopian seed stock.”
 

Chef Chris’ own passion for food, values as a chef and respect for customers’ needs make him a natural fit with Indian Harvest. Sublime Catering’s menu has been called “tasteful,” “sustainable,” “local,” “seasonal,” “creative” and “respectful”—in a word, sublime. Those qualities match Indian Harvest’s core mission, which has remained unchanged for more than 30 years: to source only sustainable heirloom grains, beans and legumes of the highest quality, and to offer them to chefs seeking to distinguish their menus.
 

The ability to immerse himself fully in an ethnic or international cuisine and emerge with a dish craved by American palates is one of Chef Chris’ greatest gifts. A recent success that earned him raves: Moroccan Chicken with Apricots and Green Olives, which marries the foodways of North Africa with familiar flavors such as honey, cinnamon and mint, served family-style atop a bed of Indian Harvest’s Mountain Red Blend—a mélange of Fair Trade-grown red and white heirloom rices, black quinoa and Eston lentils, for a harmony of flavors, textures and colors reflecting a diversity of cultures.
 

As with his cooking style, it’s the coming together of parts to create a single powerful impression that draws Chef Chris to Indian Harvest and makes his contributions to the Culinary Team’s mission so valuable. “I really enjoy the atmosphere of the company,” he says. “When I participate in anything—whether it’s developing a new recipe or demonstrating how a unique grain or grain blend can help operators lure more customers—I feel like an integral part of the Indian Harvest family.”

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