After moving to Seattle in 2000, Chris Gabel staged an event for Flying Fish's then owner and chef, Christine Keff, and got hooked; "I got a call the next week from her chef, Shawn Applin, asking me if I wanted to start out as a pantry cook for $8 an hour. I didn't even hesitate, I said yes." He left his comfy corporate job at Sprint and made the plunge into cooking.

After 14 years at the South Lake Union seafood restaurant (running the kitchen for the last two), Gabel recently left Flying Fish to become head chef at Tini Bigs in Lower Queen Anne, creating small plates and seasonal specials that coexist happily with the cocktails.

Here are a few of Chris Gabel's favorite things:

Dish to make at home: When it's just me, is homemade chili with sausage, beer, tomatoes, onions, and lots of spices. Top it off with sharp cheddar cheese and some sour cream and I'm in heaven.

Secret ingredient: Hawaiian sea salt. My mom gave me some from her last trip to Hawaii, and now I put it in a lot of my dishes at the restaurant.

Banned from the kitchen: Cell phones, I can't stand to hear a phone ring or see a cook texting while I'm in the kitchen.

On the wish list: A bigger walk-in refrigerator. I work in a small kitchen and as most chefs will tell you space is not a luxury you always have. So yeah a space to put all of my food with out having to worry about storage would be awesome. 

Fish to work with: My background is seafood and I've had an amazing opportunity to work with all kinds of fish. I've worked with exotic fish like mongchong, opha, ono, octopus, and sea urchin. One thing I would like to learn is the art of sushi making. 

Most memorable kitchen disaster: Working a Friday night, right in the middle of a rush, and a server came up to the line to ask a question. She had an empty martini glass that slipped from her hands and shattered all over the well, and the line. We had to throw out everything and start all over. Talk about stress. 

Hardest thing to make: Pastries. I tried my skills as a pastry chef for a year, I found I was good at sorbet, ice cream, and cheesecake, but anything else I struggled. Especially plating and the art of decorating. 

Most underrated breakfast spot: RockCreek in Fremont. The friendliest staff, amazing food, and most importantly one of the best bloody marys in Seattle. 

Dish you wish people ordered more: I make an awesome pressed pork belly dish with ricotta gnocchi, roasted butternut squash with a maple, brown butter, and sage sauce. I think people think its too rich or too much food but its actually a share plate portion, great for two people to taste. 

People would be surprised to know that you... never went to culinary school. I moved to Seattle in 2000 after leaving my corporate job working for Sprint and decided that I wanted to follow my passion which is cooking. I still to this day wake up every day looking forward to going to work in the kitchen. Best decision I ever made.