Chris Bybee

Corporate Chef, Western Region

Chef Chris has been in the food industry for nearly 20 years, in virtually every capacity. He opened a restaurant in the Caribbean and worked as a corporate chef. Based in Colorado, he offers R&D support and valuable perspective on real-world meal solutions to Indian Harvest’s customers—from white-tablecloth dining to military feeding to C&U and beyond—west of the Mississippi.

“I work with Indian Harvest because their grains, beans, legumes and blends are unique and top of the line,” says Chef Chris. “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. Previously chef/owner of Sublime Catering in Boulder, his menu was described as “tasteful,” “sustainable,” “local,” “seasonal,” “creative” and “respectful”—in a word, sublime. Those qualities match Indian Harvest’s core mission, which has remained unchanged for nearly 35 years: to source only sustainable grains, beans and legumes of the highest quality, and to offer them to chefs and foodservice operators 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 fuels Chef Chris’ passion and makes his contributions to the mission of Indian Harvest’s Culinary Team so significant. 

“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.”

Chef Chris is an avid and active member of the American Culinary Federation and Chefs Collaborative, among other chefs’ organizations.

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