Christopher graduated from the University of Connecticut with a major in music and used to work in the UConn kitchen between his semesters. After receiving praise for his work, Spinosa enrolled in the Institute of Culinary Education in Manhattan and graduated in 2016 with a business certificate in Culinary Arts.
His first job as a chef was for Jean-Georges at an Eastern Asian food spot, which closed down after some time. He has since worked for Bobo's and The John Dory Oyster Bar as a line cook. Spinosa has also worked for Golda Kitchen, Bagatelle NYC, and Buddakan NYC as a sous chef.
