Chef Chris McKenna brings fun and skill to the kitchen at Citrus Club.

How did you first become interested in cooking?

It would be hard to point to one single moment. It definitely stems from a collection of experiences. I think one of the most influential was my time spent on my grandfather’s farm. I grew up in Aliquippa, Pennsylvania, but during the summers you could find us in Adrian, West Virginia. Even today, when it’s talked about, it almost sounds like Appalachian Mountain folklore. Other than the produce itself, we would hunt, fish, and forage, and whatever we gathered often turned into dinner after whatever work was on the list for that day.

How did it inspire you?

It built a respect for what it takes to produce food and where real food comes from. In culinary school, one of my favorite days was Duck Cassoulet Day because it took me back to those experiences. I never had a name for one of my favorite meals. I didn’t even know it had a name, but it was something we would make on the farm. It was usually made with a rabbit that had been self-procured. If it was springtime, that meant ramps picked while walking through the woods, along with a load of other ingredients pulled straight from the gardens.

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When did you realize cooking was something to make a career out of?

I don’t think I’ve ever really thought about it that way. Before my first job in a restaurant, food was work. If you haven’t done it, I’m not sure I could compare it to anything else. We grew it, we chased it, and I learned about soil amendment and how to be a damn good mechanic, even if it was only out of self-preservation.

I can tell you there is a difference between planting rows by hand and using a tractor. You get really good at fixing the tractor after you’ve had enough experience with it.

To bring it full circle, I’ve been in the industry for 20 years now, and I still remember the impact of my first night working at a restaurant.

I was newly working at J.W. Halls as a dishwasher, another job that, if you haven’t done it, you can’t fully appreciate. Every night is busy, but this particular night there was a call-off, and I was in the pit just like always when I got the call. I was pulled out of the dish pit and put in the game. I was hooked.

The hot line was essentially where, in my mind, the Spartans worked. I was no Spartan yet, but I knew what went on the plates because I cleaned them, and that was good enough. It was a great night, at least until everyone was fed and I had to go back and do the dishes again. But it wasn’t all that bad. This was another moment that, in real time, you don’t think much about, but it ended up shaping my entire management philosophy. After that night, I transitioned into a Spartan and joined those guys on the line. Those shifts are what set up and shaped the cook I am today.

Caprese salad, Mongolian duck wing, Argentinian steak sandwich, lemon mascarpone cake, and grouper Crudo.

What makes a great dish?

From my previous two long-winded answers, you can probably guess my answer to this one: work.

And also quality ingredients, which for me can be boiled down to real ingredients that are grown, hunted, fished, and foraged by people who care.

What advice would you give to someone hesitant to try a new flavor or dish?

Just do it.

You might not like it. So what?

On the other side of that coin, it could completely change your world and open you up to cultures and flavors you’ve never experienced before.

Small Bites

Coffee or tea? Coffee – La Prima in Pittsburgh’s Strip District.

Cake or pie? Pie – McConnells Farm, Aliquippa, Pennsylvania.

Sweet or savory brunch? Savory – Eggs N’at, yes that is the name! in Moon Township Pennsylvania.

Appetizer or dessert? Appetizer – oysters from Mare in Boston’s North End after work.

Beer, wine, or cocktail? Cocktail – Forgotten Tonic in St. Augustine.

Street eats or sit-down dinner? Street eats – El Barranquitruck in Orlando.

Sushi or ramen? Ramen – too many great options to choose from.

Steak or seafood? Seafood – caught and cooked.

Favorite guilty indulgence? Jeremiah’s, if we’re talking food. If not food-related, fishing from my kayak when there are a hundred other things I should be doing.

ABOUT CITRUS CLUB

Located in the heart of downtown Orlando, Citrus Club is more than just a membership; it’s a gateway to a world of luxury, connectivity, and community. Situated on the 18th floor, this club offers panoramic views of the cityscape and Lake Eola, providing the perfect backdrop for networking, socializing, and professional growth.

Did You Know? Every City Club member has full access to the City Club Collection, 19 premier city clubs nationwide—unlock connections, dining, and networking in every city. From skyline views to exclusive membership communities, the City Club Collection connects you to a world of culture, community, and conversation, wherever you are.